Sample Autumn Gourmet Menu
Braised
Chicken in Red Wine Sauce with Truffled Mashed Potatoes and Harvest Vegetables
Chicken is
browned, then braised in a red wine broth, served with mashed potatoes
scented with truffle oil and a medley of fall root vegetables roasted
to sweet perfection.
Herb Crusted Salmon with Lemon Parmesan Risotto Cakes and Wilted Spinach
Herb flecked
breadcrumbs top this baked salmon fillet, served with garlicky wilted
spinach and rich lemon parmesan risotto cakes.
Fontina Porcini Lasagna and Frisee, Radicchio, Pear Salad with Hazelnut
Dressing
This is no
ordinary lasagna! Dried porcini mushrooms and imported Italian fontina
elevate the old standby to new heights, served with a crisp salad featuring
the flavors of fall.
Bourbon and Dried Fruit Pork Loin with Wild Rice Pilaf and Pancetta Brussels
Sprouts
A stuffing
of dried apricots and prunes fills this roasted pork, accompanied by a
white and wild rice pilaf and brussels sprouts roasted with Italian style
bacon.
Provencale Braised Lamb Shanks and Root Vegetables
A wonderfully
rich gravy coats these browned shanks long stewed with fennel, parsnips,
carrots and tomatoes.
Portuguese Seafood Stew with Cornbread
Halibut, shrimp,
scallop, and linguica in a spicy tomato stew with chunks of potatoes and
carrots, and Chef Pat's moist corn kernel studded cornbread.
Moroccan Lamb Tagine over CousCous
A heady lamb
and vegetable stew with Moroccan spices (saffron, cilantro, cinnamon,
cumin) over fluffy cous cous.
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