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