May 2003

May 2003

Ahhhh! Spring in the Green Mountains!

Appetizers

Angus Beef Crepinettes

with a Habenero Aioli

Lemon-Coriander Cured Salmon Gravlax

with Rosemary Vodka Sour Cream and Potato Croutons

Silas Spanakopita

Sautéed Mushroom and Great Hill Blue Cheese

Saffron Risotto

with Sautéed Mushrooms and Fiddlehead Ferns

Watermelon Gazpacho

with Minted Cream

Smoked Bison Chili

with Toasted Pepitas

Entrees

Garlic Crusted Chicken Breast

with a Spinach Walnut Pesto

Herb Roasted Chicken Breast

Stuffed with Pistachios on a Brandied Shallot Natural

Roasted Vegetable Napoleon

Stacked Between Homemade Blue Corn Tortillas with Chevre, Black Bean Puree and Fresh Cilantro

Wienerschnitzel

Thinly Slice Veal Paillard, Breaded and Pan Fried then Served with Lemon

Veal Zurich Schnitzelette

Veal Jager Schnitzel

Pan Seared Filet Mignon

with a Roasted Wild Leek and Bass Ale Sauce

Pan Seared Filet Mignon

with a Mushroom Port Wine Glace

Green Chile Rubbed Rack of Lamb

with a Lemon Raspberry Coulis

Roasted Rack of Lamb

with Maple and Cinnamon Glazed Apples

Cinnamon Glazed Rack of Lamb

with a Green Pumpkin Seed Pesto

Special Appetizers

Silas Sushi-Maki

Maple Smoked Arctic Char, Annato Cured Cucumber, Yellow Bell Pepper, Chives

Twisted Apple Smoked Trout Sushi-Maki

Trout, Red Bell Pepper, Scallion, In a reversed roll with Avocado and Lemon Twisted around

Wild King Salmon and Watermelon Sushi-Maki

Spring Tuna Sushi-Maki

Yellowfin Tuna, Wild Leek and Fiddlehead Fern

Sweet Shrimp Nigiri with Poppy Seeds and Wasabi

Maple Smoked Diver Scallop Carpaccio

with Capers, Red Onion, Lemon, and Olive Oil

Smoked Salmon Ice Cream in Sourdough Cones

Wild King Salmon Tare Tare

with Avocado, Sweet Red Onion, Cucumber and Lime

Vermont Style Bouillabaisse

Prince Edward Island Mussel Ceviche

In a Spice Tomato Vodka Cocktail

Prince Edward Island Mussels

Sautéed with Fiddlehead Ferns, Celeriac, Leeks and Tomato

Prince Edward Island Mussels

Sautéed with Sweet Corn, Garlic and Fiddlehead Ferns

Pan Seared Shad Roe

with Sautéed Fiddlehead Ferns and a Spicy Mustard Aioli

Cornmeal Crusted Soft Shell Crab

with a Red Chili and Cilantro Aioli

Special Entrees

Pan Seared Tilapia

with a Habenero Remoulade

Broiled Tilapia

with a Tequila Lime Beurre Blanc

Sautéed Tilapia

with a Grapefruit Chardonnay Coulis

Sautéed Rainbow Trout

with a Sweet Corn and Fiddlehead Fern Butter Sauce

Rainbow Trout Almondine

Sautéed Filet of Sole

with Fiddlehead Fern and Wild Leek Beurre Noisette

Sautéed Grey Sole

with a Crab and Sweet Bell Pepper Ragout

Pan Seared Duck Breast Braised in Coca-Cola

Served with Fresh Cantaloupe

Pan Seared Wild King Salmon

with Sautéed Fiddlehead Fern and Roasted Garlic Ratatouille

Sautéed Arctic Char

with a Strawberry Beurre Rouge

Sautéed Arctic Char

with Fiddlehead Ferns Flamed in Galiano

Pan Seared Wild King Salmon

with a Watermelon Margarita Sauce

Pan Seared Diver Scallops

Braised in Sweet Butter with Fiddlehead Ferns, Garlic and Rosemary

Pan Roasted Pair of Quail Stuffed with Pistachios

on a Fiddlehead Fern and Summer Squash Ragout

Appetizers

Shrimp and Green Chile Tamale

with a Tangy Black Bean Puree

Sautéed Borgogne Escargot Napoleon

with a Brandied Sweet Corn, Garlic and Herb Butter Sauce

Sautéed Fiddlehead Fern and Mushroom Ravioli

with a Light Lemon Cream Sauce

Mushroom and Haricot Vert Tart

with Balsamico Reduction and Vermont Chevre

Lobster and Sweet Potato Bisque

with Truffled Sour Cream

Clam Chowda

with Fresh Cracked Pepper

Entrees

Coriander Dusted Chicken Breast

Sautéed with Red Grapes and Green Olives

Pan Seared Long Island Duck Breast

with a Wild Maine Blueberry Compote

Roasted Eggplant Roulade

Roasted Red Pepper Coulis and Sweet Corn Relish

Pumpkin Lasagna

with a Rosemary Alfredo Sauce

Mesquite Smoked Pork Tenderloin

with an Ancho Chile Mole

Pork Jager Schnitzel

Tender Pork Paillard, Breaded and Fried

then Served with a Mushroom Cream Sauce

Pink Peppercorn Encrusted Filet Mignon

with Sautéed Mushrooms and White Anchovies

Pan Seared Filet Mignon

with a Toasted Almonds and an Amaretto Jus

Green Chile Rubbed Rack of Lamb

with a Lemon Raspberry Coulis

Cinnamon Rubbed Rack of Lamb

with a Sweet Potato Butter Sauce