Salmon Artichoke Terrine Layers of artichoke mousse, gravlax, & oak roasted salmon mousse with frisee & lemon vinaigrette Stazione Italiano Roasted mini peppers and eggplant crostinis with fresh Ricotta Spiedini of yellow cherry tomatoes, basil, and fresh mozzarella balls Estacion Espanol Jamon Serrano with tomato bread Gazpacho shooters Cold, tomato & vegetable Andalusian soup From
Scrambled eggs Scrambling eggs are one of the most important things you need to know as a chef. In fact, most high end restaurants ask chefs to prepare eggs when applying for a job. Below we will review both the classical French method as well as the more practical every day style. Vegetables I know
Wines by the Glass 2006 Pierre Chainier Sauvignon Blanc ~ Loire valley, France 2007 Borgo Sanleo Sangiovese ~ Tuscany, Italy 2007 Kenwood Chardonnay ~ Sonoma County, California 2008 Catena Alamos Malbec ~Mendoza, Argentina Appetizers Mini Alsatian Tarts Oven roasted mini pastry rounds topped with a creamy mixture of leeks and Goat cheese Crostini di Ricotta
Duo of Empanaditas Argentinas Mini baked pastry turnovers 2 ways Criollas: Meat filling of olives, raisins and eggs Cuaresma: Tuna, mozzarella, and roasted red pepper ~ 2008 Uma Torrontes (Mendoza, Argentina) Arrollado de Matambre Vegetable, herb and olive stuffed Flank steak braised and pressed, Farmers market greens, tear drop tomatoes & Savora mustard vinaigrette ~2007
Palmitos y Salmon en Salsa Golf Sweet hearts of palm, smoked salmon, cherry tomatoes, and fresh Gulf shrimp topped with a traditional Argentine mayonnaise and tomato dressing Soupe de Moules et Tomate Fresh Prince Edward Island mussel soup infused with aromatic vegetables, white wine, and cream Risotto a la Milanese con Pettini Seared U-10 scallops