Saturday, May 28, 2011

~entree menu items~

braised short rib of beef
sharp cheddar polenta, pickled onions and root vegetables

lobster mac and cheese
vermont cheddar cheese sauce and lobster served over orecchiette pasta with tomato and smoked applewood bacon

winter squash risotto
wild mushrooms, nuts, seeds and berries, shaved parmesan and balsamic drizzle

prosciutto wrapped pork tenderloin
butternut squash ravioli, sage, house cured pancetta, apples, wild mushrooms,and cranberry goat butter demi

seven pepper crusted sea scallops
roasted corn and mascarpone agnolotti, wilted greens and roasted yellow pepper broth

lamb ragu
over fennel oregano pappardelle and wilted greens

grilled salmon
autumn rataouille strozapretti

butter rosemary sous vide airline chicken breast
cranberry, goat cheese, brussel sprouts, pork belly,
rosemary gnocchi,natural jus and aged balsamic

~entree menu items~

Pan Roasted Rainbow Trout
Fregola Sarda, Roquette, Grapes, Toasted Almonds & Strawberry Balsamic

Sous Vide Orange Rosemary Airline Chicken Breast
Pignoli Cous Cous, Chickpeas and Zucchini

Shrimp Risotto
Smoked Bacon Lardons, Green Tomatoes, Heirloom Corn & Herbs

Chicken Picatta
Artichoke Ravioli, Roasted Red Pepper, Artichokes
Lemon Caper Chicken Jus Lie

Fire Roasted Applewood Smoked Salmon
Polenta, Garlic Spinach & Tomato Salmoriglio

Pepper Sous Vide Flat Iron
Asparagi Con Nova, Shaved Parmesan and Burgundy Jus

Asparagus Parmesan Crepes
Wild Mushroom Risotto, Shaved Asparagus,
Arugula Salad, Roasted Red Pepper Sauce

~harpoon ipa beer~

four thumbs up !!!!

~crispin natural hard apple cider~

three and a half thumbs up !!!.

Tuesday, May 10, 2011

~hail to the chefs menu for lfcc~

Hail to the Chefs 2011~
“Lake Forest Country Club”

Hors d’ Oeuvres
Prosciutto Melon Pipettes
Passion Fruit Tuna Tartar Squid Ink Cornet

Liquid Nitrogen Ice Cream Station
*Cherry Chocolate Chunk
*Dulce De Leche
*Avocado Raspberry

Also Macaroons
*Chocolate, Lemon, Raspberry, Mocha, Pistachio and Vanilla*

Thursday, May 5, 2011

~french wine dinner menu~

~Vin français dîner~
~Vingt onze~

Escargot Bouchee
Bourgogne Chanson Pere & Fils 2008 Vire – Clesse Chardonnay

Rabbit Rillette, Œufs en Croustade, Frisée
With Louis Latour Marsannay Rouge Pinot Noir

Salade de Roquefort, Roasted Pêche, Toasted Amande et Ver jus
2008 Zind-Herrenweg Pinot Gris

Bœuf en Croute, Aligot, Végétal Parisienne
2008 Château De Fonbel Saint Emilion Grand Cru Bordeaux

Fraises et crème pâtissière Millefeuille
With M. Chapoutier « La Petite Ruche » Crozes-Hermitage Syrah

Tuesday, May 3, 2011

~brother thelonious belgian style abbey ale north coast brewing co.~

five thumbs up !!!!!

~joseph phelps wine dinner menu~

Joseph Phelps Wine Dinner

Passing Joseph Phelps 2009 Sauvignon Blanc

Speck Wrapped Shrimp, Peppered Apricot Preserve, Beets, Citrus Zest and Jus
With 2008 Fogdog Chardonnay

Duck Confit, Dried Cherries
Aged Formage Crisps, Mulled Wine Syrup, Balsamic Drizzle and Organic Greens
With Freestone Pinot Noir

Cast Iron Roasted Akaushi Strip Steak
Pancetta Fingerlings, Wild Mushrooms, Braised Greens and Sweet Cabernet Jus
With Joseph Phelps 2007 Cabernet Sauvignon Napa Valley

Roasted Meyers Lemon Creme Tartelette
Frosted Grapes, Honey Crème Fraiche
With 2009 Eisrebe

Monday, May 2, 2011

~goose island BIG JOHN imperial stout beer~

five thumbs up!!!!!
all that and a box of cocoa nibs!

~chocolate zabaglione recipe~

Chocolate Zabaglione Recipe

5 eggs yolks
1 oz semisweet chocolate (chips)
5 teaspoons superfine granulated sugar
1/4 cup dry Marsala wine
1/4 cup whipping cream
Unsweetened cocoa, for dusting

Combine egg yolks and sugar in the top bowl of double boiler. Using a wire whisk, beat until frothy. Stir in the Marsala. Grate the chocolate and add to the egg mixture. Place the top of your double boiler with the egg mixture over gently boiling water and continue to whisk until smooth. Use gentle heat and continue to whisk so that your zabaglione does not turn into scrambled eggs. When it forms soft peaks, it is done. Remove the boiler top from the heat and put the mixture in a large bowl of ice to cool. Meanwhile whip the cream until soft peaks form. Gently fold the whipped cream into the cooled custard. Place in the refrigerator to chill.

~dogfish head aprihop ipa beer~

three and a half thumbs up!!!.