ENTREE Suggestions

SPRING / SUMMER  2010

MEAT & POULTRY
* Ginger Teriyaki Beef Tenderloin w' Shitake Mushrooms & Mango Demi-glace
* Porcini Crusted Beef Filet w' Fresh Herb Butter
* Grilled Lemongrass & Sesame Beef Lollipops

* Veal Chops w' Roasted Shallots, Arugula & Soft Goats Cheese Polenta
* Szechwan & Green Peppercorn Marinated Beef w' Sherry Hoisin Glaze
* Jerk Grilled Flank Steak w' Curried Peach Relish
* Grilled VT Ribeye w' Balsamic Caper Vinaigrette & Crispy Onions
* Hot Smoked Teriyaki Duck w' Pak Choi & Ginger
* Crispy Duck Breast w' Peach & Pepper Sauce
* Honey Lavender Glazed Roast Cornish Game Hens 
 * Chicken Meatballs w' Coconut Curry 
* Sauteed Chicken Cutlets w' Asparagus, Scallions & Tarragon Parsley Gremolata 
* Moroccan Chicken Saute w' Green Olives & Preserved Lemons 
* Cumin  Yogurt Marinated Chicken w' Cucumber Dill Sauce 
* Lemon, Roasted Garlic & Artichoke Marinated Grilled Chicken Breast 
* Grilled Indian Tandoori Chicken & Mangoes 
* Breast of Chicken w' Vermouth Rhubarb & Lime Sauce
* Moroccan Chicken , Apricot Almond Tagine
* Bacon Wrapped Quail Stuffed w' Herbed Goats Cheese 
* Braised VT Rabbit w' Tomatoes, Leeks, Pine Nuts & Basil
* Jamaican Grilled Pork Tenderloin w' Ginger Tamarind Glaze 
* Pork Tenderloin wrapped in Sage & Prosciutto w' Balsamic Vinegar Port Sauce 
* Porcini Dusted Pork Chops w' Fried Leeks in a Whole Grain Mustard Sauce
* Braised Leg of Lamb w' Honey Mint & Almonds 
* Cuban Style Marinated & Grilled Leg of Lamb w' Herb Chimmi-Churri
* Parmesan & Prosciutto Crusted Lamb Chops
* Pistachio Crusted Rack of Lamb w' Fresh Fig Sauce 

FISH/SHELLFISH
* Salmon & Asparagus Open Lasagna w' Lemon Chive Hollandaise
* Grilled Bacon wrapped Trout w' Artichoke, Almonds & Mint
* Skate Wings w' Warm Green Salsa           
* Trout w' Toasted Pecans & Creole Meuniere
* Cumin, Orange & Sumac-crusted Barramundi w' Avocado Hummus
* Salmon Filet w' Crispy Skin in Basil Sauce
* Cedar Planked Salmon w' Tangy Roasted Pepper Maple Glaze
* Rolled Salmon Filet w' Pistachio Manchego Crust
* Japanese Slow Roasted Red Wine Lacquered Salmon Filet 
* Spanish Seafood Paella
* Citrus Seared Tuna w' Crispy Noodles & Asian Herbs & Chili
* Wasabi Horseradish Crusted Halibut w' Soy Honey Lime Drizzle 
* Coconut Crusted Cod w' Chimmi Churri Sauce
* Sea Scallops, Quinoa & Smoked Haddock Kedgeree w' Mustard Greens & Curry
* Pistachio Crusted Striped Bass w' Mango Chutney Coulis
* Saffron Cous Cous Crusted Mahi Mahi w' Black Olive & Tomato Vinaigrette
* Grilled Smoked Paprika marinated Tilapia w' Tomato Melon Salsa
* Lemon Fennel Shrimp w' Tarragon Hollandaise
* Indian Vadouvan Shrimp w' Orange & Cilantro
  * Crisp Chipotle Shrimp w' Corn & Scallions
* Herb Dusted New England Cod w' Lemon Dill & Pink Peppercorns 
* Truffle Crusted Diver Scallops on Cauliflower Puree w' Red Wine Butter Sauce
* Curry Dusted Sea Scallops on a Pea Puree w' Crispy Bacon & Mint Oil
* Sausage Stuffed Grilled Calimari w' Herb Butter
* Seared Peppered Ahi Tuna Daikon Radish & Cucumber Sorbet
* Halibut wrapped in Spinach w' Wild Rice, Asparagus & Orange Carrot Sauce
*Grilled Fresh Sardines w' Fennel & Preserved Lemons
* Chorizo Crusted Cod over Saffron Parsley Rice
* Roasted Monkfish and Prosciutto over Lemon Risotto