Duo of Empanaditas Argentinas Mini baked pastry turnovers 2 ways Criolla: Meat filling of olives, raisins and eggs Cuaresma: Tuna, mozzarella, and roasted red pepper Frisee & apple salad Frisee, Granny smith apple, Belgian endive, & radishes Meyer lemon & extra virgin olive oil vinaigrette Provencal Rack of Lamb Roasted Rack of Lamb with Dijon-Herbs
Category Archives: Menus
22
May
May
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
21
May
May
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
20
May
May
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
19
May
May
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