ENTREE Suggestions

Spring/Summer 2008

* Porcini crusted beef filet w/ fresh herb butter
* Grilled lemongrass & sesame beef lollipops
* Veal rolls w/ spinach & gruyere cheese
* Paupiette of beef tenderloin w/ mozzarella, red pepper, caramelized onion & spinach w/ pesto sauce
* Jerk grilled flank steak w/ curried peach relish
* Rib eye steaks w/ gorgonzola butter & crispy sweet fried onions
* Braised VT rabbit w/ tomatoes, leeks and pine nuts
* Spicy Caribbean chicken w/ citrus chicken
* Grilled chicken breasts w/ West African spice paste
* Cumin and yogurt chicken w/ cucumber dill sauce
* Chicken meatballs w/ coconut curry
* Lemon & roasted garlic marinated chicken breast
* Grilled tandori chicken and mangos
* Honey and lavender glazed roast chicken
* Breast of chicken w/ rhubarb lime vermouth sauce
* Chicken tagine w/ apricots and almonds
* Bacon wrapped quail stuffed w/ goat cheese
* Fillo wrapped pork tenderloin stuffed w/ pine nuts & apricots
* Pork wrapped in sage and proscuitto w/ balsamic vinegar and port glaze
* Braised leg of lamb w/ honey, mint & almonds
* Cider glazed lamb chops
* Curried grilled lamb chops w/ papaya & mango salsa
* Rack of lamb w/ fresh fig sauce
* Breast of duck w/ peach & pepper sauce
* Crispy duck breast w/ chinese style cranberry sauce
* Pomegranite glazed duck w/ bulgar, chickpea & almond pilaf

Seafood
* Grilled bacon wrapped trout w/ green onion sauce
* Salmon filet w/ crispy skin in a basil sauce
* Sake marinated sea bass w/ coconut green curry sauce
* Wasabi horseradish crusted halibut w/ soy honey lime drizzle
* Rolled salmon filet w/ manchego & pistachio crust
* Coconut crusted red snapper w/ chimichurri sauce
* Black sesame crusted sea scallops on cauliflower coulis w/ red wine butter sauce
* Pistachio crusted striped bass w/ mango chutney coulis
* Steamed striped bass w/ coconut rice & apple banana chutney
* Skate wings w/ warm green salsa
* Saffron couscous crusted mahi-mahi w/ black olive & tomato vinaigrette
* Grilled smoked paprika marinated red snapper w/ mango melon salsa
* Lemon fennel shrimp w/ tarragon
* Seafood paella
* Curry dusted sea scallops w/ pea puree, crispy bacon & mint oil
* Flounder w/ gazpacho sauce & black olive tapenade
* Pistachio shrimp stuffed w/ crabmeat on wilted watercress
* Seared peppered tuna w/ daikon radish & cucumber sorbet
* Halibut w/ roasted beets, beet greens & dill orange gremolata
* Grilled fresh sardines w/ fennel & preserved lemon
* Japanese slow roasted, red wine lacquered salmon filet
* Crisp chipotle shrimp w/ corn & scallions
* Catalan meatballs w/ squid & shrimp
* Seared monkfish w/ herby lentils