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Easter Dinner 2005

Appetizers

  Wild Mushroom and Barley Soup

  New England Clam Chowder

  Spring Fruit Parfait with Granola and Honey Vanilla Yogurt

  Prosciutto Wrapped Grilled Asparagus with Spring Greens, Raspberry Vinaigrette and Cantaloupe Slivers

  Entrees

 Roasted Half Duckling With Blackberry Maple Glaze and Wild Rice Pilaf

  Molasses and Cranberry Glazed Ham with Gingersnap Gravy, Scalloped Potato Gratin

  Roast Leg of Lamb, Marinated in Apple Brandy, with an herb mustard  Crust, Apple Mint Chutney and New Potatoes 

  Apricot Glazed Cornish Game Hen  with Citrus Beurre Blanc and five Spice sweet potatoes

  Asparagus, Mushroom and Spring Pea Risotto with Red and Yellow Pepper Coulis

  Grilled Filet Mignon with Madiera Demi, Pearl Onion and Horseradish Chutney and Cheddar Mashed Potatoes

  New England Seafood Imperial-Chunks of haddock, baby shrimp, bay scallops and lobster in a thickened sherry cream sauce with fresh vegetables , in puff pastry cup


Chocolate Lover's Weekend March 2005

 Appetizers

Roasted Squash and Coconut Soup with Cocoa Dusted Cashews

  Mixed Winter Greens with Pomegranate Seeds, Port Vinaigrette and Chocolate Fairy Dust

Maine Mussels with Smokey Chipotle and Tomato Broth

  Entrees

Braised Beef Shortribs with Chocolate Stout and Chive Mashed Potatoes

  Pan Seared Breast of Chicken with Bittersweet Mole’ Sauce and  Aztec Rice

  Five Spice Pork Tenderloin with Cocoa Hoisin Glaze and Thai Forbidden Rice

  Southwestern Risotto with Red and Green Peppers, Monterey Jack Cheese and Sun Dried Tomato 

  Dessert

Chocolate Symphony