Beach Cuisine 2006

Sunday night

• Steamed shimp
• Caesar salad
• Chick pea salad
• Tortellini salad
• Olive tampanade

Monday--Kerry

• Shrimp/green chile quesadilla
• Tomato pie
• Avocado pico de gallo

Tuesday—Paul and Roz

• Marga-tina
• Black bean and lime salad with fresh veggies served with garlic toast
• Coconut milk and lime soup with scallops, shrimps and crabmeat with ginger, roasted red pepper, scallions served with a lime, parsley rice
• Nutella ravioli dusted with powdered sugar and garnished with sugared mint leaves
• Baileys/Kahlua cocktail

Wednesday—Jeff and Carla

• Green salad with Romaine and slivered almonds
• Crimini and Shitake mushroom soup with Cheddar and Parsley
• Shrimp Imperial and Crab Iimperial
• Scallops in Puff Pastry with mushrooms, celery and cheese
• Spicy Asparagus with Shitake andCrimini Mushrooms with japones peppers
• Black Forest Drunkenberry Surprise with mixed berries in berry liqueur

Thursday—Buck and chrismo

• Blue Foggy Bottom cocktail (Curaco, Raspberry Martini mix, Vodka, and dry ice—served in a punch bowl)
• Steamed crab dumpling with aged balsamica
• Potato and smoked salmon terrine covered in wasabe marscapone garnished with black and red caviar
• Dandelion greens tossed in ginger dressing and topped with herbed goat cheese, toasted almonds flavored with a hint of fresh grated ginger, dried blueberries, sautéed shallot, and fresh orange wedges
• Tuna and chopped Clam Wellington with morel and oyster mushroom pate, served with a red pepper, truffle oil sauce—Surrounded with fresh sautéed scallops and garnished with capers and enoki mushrooms
• Banoffee pie

Friday---Russell & Kerry

• Crab cakes on puff pastry with yellow bell pepper coulis
• Red chile garlic shrimp on polenta with dandelion greens and an apricot orange sauce
• Red snapper en papillote with asparagus, green beans, orange bell peppers, and orange slices
• Crème fraiche ice cream with warm mixed berry sauce