Asparagus Soup with Lemon-Herb Crème Fraîche

On 13 April we went to the Buzz for a wine dinner. Debbie made this awesome asparagus soup. I just had to post the recipe here. If you like asparagus, then you really have to try this. It is awesome and comparatively easy to do. If you want the original recipe, Click Here

Asparagus Soup with Lemon-Herb Crème Fraîche

Ingredients:
½ c Crème Fraîche
1 T Parsley, chopped
2 t Chives, chopped
1 t Tarragon, chopped
1 t Lemon Zest, finely grated
1 t Lemon juice, fresh
Sea Salt and fresh ground Pepper
2 lbs medium Asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
2 T Butter, unsalted
1 med Onion, finely chopped
1 qt Chicken stock
2 c Water

Directions:
In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, cook the asparagus tips until tender; drain and transfer to a plate.

Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer over moderate heat. Ladle the soup into warmed shallow bowls. Top with large dollops of the lemon-herb crème fraîche and serve.

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Chicken Pot Pie

No, it's really not your everyday, customary dinner, made by Mom Chicken Pot Pie. But it could be. And if you want the original recipe, Click Here. In the meantime, I have posted the recipe here. Do enjoy!!





Here it is already to go into the oven. It looks good! But, it is not one of those little, preservative laden, store bought items.





And here is the Chicken Pot Pie plated with a nice Baby Spinach and Strawberry Salad. Serve this dinner with a delightful and old 1986 Rose Creek Idaho Johannesburg Riesling and you have an awesome and different dinner. Probably not one your Mom would make. Here ... You try it. Let me know what you think. Cheers!!

Chicken Pot Pie

Author: Bob and Robin Young

Comments: We had this dish with a 1986 Rose Creek Idaho Johannesburg Riesling.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 8

Ingredients:
2 9 in Pie crusts
2 lg Chicken breasts, cut into ¼" chunks
½ c Diced carrots
½ c Celery, diced
½ c Corn kernels
½ c Broccoli florets, cut into small pieces
1 med Shallot, diced
1 med Potato, diced
¼ c Madeira
½ c Chicken stock
½ c Heavy cream
¼ c Flour
3 T Butter
1 T Olive oil
¾ T Thyme
½ T Sage, dried

Directions:
1.) Cook off one of the pie crusts in a 9-inch deep dish pie plate at 450°F until it just turns brown. Remove from oven and let cool.
2). Dice the chicken into ¼" pieces. Roll in flour. Place 1 Tablespoon butter and 1 Tablespoon olive oil in 4 quart pot. Cook the chicken off until just done. Remove the chicken from the pot and set aside.
3.) In the same pot, add all of the diced up vegetables and the thyme and the sage. Add 1 Tablespoon butter. Cook through. Add the chicken stock and the Madeira. Bring to a boil. Add the cream. Bring to a slow boil and cook for 10 minutes.
4.) Add the cooked chicken. Bring to a slow simmer. Check for thickness of the sauce. If not thick enough add a little more flour.
5.) When the potatoes are cooked almost through, pour mixture into the pie shell. Break 1 Tablespoon butter into pieces and dot the top of the mixture. Place the top pie crust on top and seal along the edges. Puncture with a fork so steam will escape during cooking.
6.) When the upper crust turns a golden brown - about 45 minutes - remove from the heat and let cool for 10 minutes. Serve with a nice green salad.

Cooking Times

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour and 25 minutes

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Please do try this recipe. It's fun to make and fun to eat! Cheers!

Eat your hearts out! Or let the cream do it. Or maybe the butter! Or maybe the brown sugar! Whatever you do, enjoy this. It's not hard to do! Cheers!

Portobello Mushroom Cappuccino Bisque with Brandied Thyme Froth

--from Executive Chef Andrew Sutton of Napa Rose at Grand Californian Hotel, Anaheim, CA

Serves: 6

FOR PORTOBELLO CAPPUCCINO BISQUE:
1 tablespoon butter
1/2 cup sliced shallots
1 cup sliced portobello mushrooms, gills removed
2 cups sliced white mushrooms
1/2 cup medium dry sherry (Amontillado)
1 quart heavy cream
1 cup veal demi-glace (can be purchased at most high-end
grocery stores)
1 bunch thyme stems
2 bay leaves
1 teaspoon lemon juice
Kosher salt and cracked
black pepper

TO PREPARE PORTOBELLO CAPPUCCINO BISQUE (CAN BE PREPARED THE DAY BEFORE):
1: Sauté shallots in melted butter until translucent.
2: Add portobello mushrooms and white mushrooms and continue to sauté until they “throw their water” (the liquid inside the mushroom), approximately 7-10 minutes.
3: Add sherry and reduce by half.
4: Add demi-glace, heavy cream and all herbs. Simmer for 25 minutes, strain, chill and reserve.

FOR BRANDIED THYME FROTH:
1 cup cold heavy whipping cream
2 tablespoons freshly chopped thyme
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons brandy or cognac

TO PREPARE BRANDIED THYME FROTH:
1: Place all ingredients in a mixing bowl and whip up to a soft peak.

FOR BISQUE GARNISH :
1 cup julienned portobellos, stems & gills removed
1/2 cup thinly sliced scallions, greens and whites
2 tablespoons freshly chopped thyme
1 tablespoon freshly chopped sage
1 teaspoon lemon juice
2 tablespoons brandied froth

TO PREPARE BISQUE GARNISH AND SERVE:
1: Sauté portobello mushrooms until tender. Set aside.
2: Sauté scallions in a little oil. Add the strained bisque and bring to a boil. Add chopped thyme, sage and lemon juice. Adjust seasoning with salt and cracked pepper.

TO SERVE:
1: Warm six coffee cups and place the sliced and sautéed portobello mushrooms in the bottom of the cups. Add the hot bisque and top with the brandied froth.

Serve with one of CHALONE WINE GROUP’S FINE PINOT NOIRS: ACACIA, CHALONE VINEYARD, ECHELON VINEYARDS, EDNA VALLEY VINEYARD



And if that doesn't clog your arteries, try this awesome Bananas Foster. Enjoy these dishes. We did!! Cheers.

Daily Erotica

No, this is not a XXX posting!! On 06 February, there was a book signing for "Daily Erotica - 366 Poems of Passion" at the Seasons Bistro in Eagle, Idaho. The food was great; The wine was great; The company was great! What else can one ask for? Here are some photos of the party! Happy Valentines Day coming up!!!

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Cheers! And don't forget the chocolate!!
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Idaho Trout Dinner

I guess we have to keep the dinner tonight a little low in carbs. About 23 carbs total. Tomorrow we go to the Le Cafe de Paris for an awesome Wine Dinner. So here was our dinner tonight. Enjoy. We did!



Start with some nice plump and fresh Idaho Trout. A little sesame oil and seeds. Stuff the cavity with lime slices, green onion and lemon thyme. Bake it at 350 degrees F for about 30 minutes.


And voila! You have a succulent Idaho trout with a nice (1 cup) green salad and kale with garlic and peanut butter (1/2 cup). Serve it all up with a 2008 Indian Creek Pinot Noir Blush and you have a delicious dinner.



So there you have it. Oh my, but that was good. Cheers!

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Christmas 2009 Dinner Recipes

From our house to yours:

We Wish You A Very Merry Holiday Season!

And with that said, here are the recipes for two of the dishes we are having for Christmas Dinner. First is a Wine Marinated Stuffed Leg of Lamb and the second is an awesome Bob's Peppermint Pie that refers to the brand of peppermint candy, not me! Those two links are for a version of the recipe that we have on our web site. If you want to print them out, that is probably the best way. The photograph was taken this afternoon from 19th Street in Boise, looking 15 miles NNE to the ski area and 3500 feet higher. The snows were just outstanding.

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Wine Marinated Stuffed Leg of Lamb

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Moderately difficult
Oven Temperature: 375°F

Ingredients:
750 ml Dry Red Wine
¾ t Allspice, ground
¾ t Nutmeg, ground
4½ lbs Leg of Lamb, boned
1 Bay Leaf
1/3 c Pine Nuts
½ lbs Mushrooms, rinsed
2 T Butter
½ c Onions, finely chopped
½ c Sweet Red Pepper, finely diced
1/3 c Pitted Dates, finely Chopped
2 T Chives, minced
2 T Parsley, minced
1½ c Beef stock
1 T Sugar
Salt and Fresh Pepper to taste

Directions:
1). In an 11x17" roasting pan, combine the wine, allspice, nutmeg and bay leaf.
2). Trim excess fat from lamb. Rinse meat and lay flat, boned side up. Make cuts about halfway through all the thickest parts of the meat. Push cuts open to make meat as evenly thick as possible. Lay lamb flat in the pan. Cover and chill for at least 2 hours or up to 24 hours, turning meat as needed.
3). In a 10 - 12 inch frying pan over med-high heat, stir in pine nuts until golden brown, 3 - 4 minutes. Remove to a bowl.
4). Trim mushrooms and finely chop. Add the mushrooms, butter, onion and red pepper to the frying pan. Stir often over high heat until vegetables are well browned, 8 - 10 minutes. Remove from heat and stir in pine nuts, dates, chives and parsley.
5). Lift lamb from roasting pan and lay flat; boned side up. Reserve 1½ cups marinade; discard the rest of the marinade and the bay leaf. Spread the mushroom mixture over the lamb to within 1" of the edges. Starting at the narrow edge, roll the lamb into a tight roll, about 5 x 11". Tie at 2" intervals with bakers string. Set in roasting pan.
6). Bake lamb in a 375°F oven until a thermometer inserted in the center of the thickest part reaches 145°F, 1¼ to 1½ hours.
7). Transfer lamb to a rimmed platter and keeping warm, let rest for 10 minutes. Add the reserved marinade, beef stock and sugar to the pan. Stir over high heat, scraping the browned bits (grameels) until reduced to 2 cups, about 10 minutes. Add the accumulated lamb juices and pour into a bowl.
8). Cut lamb crosswise into 1" thick slices. Serve with the sauce. Add salt and pepper to taste.

Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Inactive Time: 8 hours
Total Time: 10 hours

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Bob's Peppermint Pie

Author: Bob and Robin Young
Web Page: http://boisefoodieguild.blogspot.com
Author Notes: This pie has nothing to do with me. It derives its name from the brand of peppermint candy, "Bob's".
Degree of Difficulty: Moderately difficult
Servings: 12

Ingredients:
1 env Plain Gelatin
¼ c Cold Water
½ c Whipping cream, plus 1½ cups whipping cream whipped
8 oz Peppermint candy, soft type (Bob's)
1 Pie Crust, chocolate cookie crust

Directions:
1). Soften gelatin in water and set aside.
2). Place ½ cup whipping cream in a small saucepan with candy and cook over low heat until candy melts.
3). Add gelatin and mix well. Let cool and fold in the whipped cream. Pour into the pie shell and let cool.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes

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Find some good wine to go with dinner. We're having a NV Virginia Thibaut Janisson Sparkling Wine, the White House Wine ($25.00) and a 1969 Clos de Hermitage E. Guigal, a French Rhone wine ($140.00). Then for the dessert wine a 1979 Chateau Suduiraut ($65.00). So there you have the recipes for two of our dishes for Christmas Day. The rest of the menu has been posted earlier on this blog or on the Boise Foodie Blog. Cheers and have a Great Christmas Dinner!

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Our Christmas Dinner

Season's Greetings To All!


So, I guess, whenever the Holiday Season rolls around, there must also be a special dinner. At our house, we do have a good time with these special affairs. All the way from the planning to the preparation, the serving and eating and, of course, the clean-up! So here is our menu. Do enjoy it! We will!

Robin and Bob Young’s
Christmas Dinner Menu
December 25, 2009
3:00 PM


Fresh Spinach Salad

Wine Marinated Stuffed Leg of Lamb

Puréed Root Vegetables

Dried Corn

Fresh Baked Challah
This is really a great Jewish bread. A little sweet, a lot good!

Flan with Raspberry and Grand Marnier

Complete Wine Selection To Accompany the Menu

So there you have it or, at least, the menu for the dinner. Cheers!

Leftover Turkey Enchiladas

Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to ...... Here is an interesting, and very good if I may add, Turkey Enchilada dish.

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Leftover Turkey Enchiladas

Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas

Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13x9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

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For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.

Happy Thanksgiving From Our House To Yours!

Yes, it was a wonderful day starting at 10:00am when Chris - our Grandson - arrived to start making bread. He made the "Dilly Bread"; Sophia made the "Green Bean Casserole", Jerri, of "Jerri's Old Fashioned Pie Shop and Bakery" made the awesomely , sinful "Chocolate Truffle Pie"; Le Cafe de Paris surprised us yesterday with an "Apple Torte"; Robin and Marnie had the table all set and the dining room beautiful and Mac was here for moral support. Not much for me to do but sit back and enjoy the day ...... and I did. We hope that everyone who reads this had a great day and I will think about you at "Black Friday". I will be checking my eyelids for holes! Cheers and Happy Holidays!

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Brussdels Sprouts For Thanksgiving

So, what do you do with Brussels Sprouts? Boil 'em. Steam 'em. There's gotta be more and there is.
1) You can take about 12 of the sprouts and boil until tender. Reduce 6 Tablespoons of Balsamic Vinegar to one-half. Place the drained sprouts in the reduction. Stir and add salt. Serve hot. Serves 2.

2). Or take 12 medium sprouts and cut in half - see photo. Then take the juice of 1 lemon and add about 1/4 cup olive oil. Stir until emulsified. Place sprouts in a large bowl. Add the lemon mixture. Let sit for about 30 minutes stirring about every 10 minutes to coat the sprouts. Pre-heat oven to 400 degrees F. Place the sprouts on a lipped cookie sheet. Bake for 15 minutes. Stir sprouts and bake for another 15 minutes. Remove from heat and sprinkle lightly with gray salt - Celtic Salt. Serve hot. Serves 2.

We had these sprouts as a trial for Thanksgiving and we were surprised. They are good! No more of that "cabbage" taste, bitterness or smell. The black leaves can be removed - they do keep the flavors into the sprout. Dinner was a succulent braised Pork Chop with Orange Sauce, Applesauce, Chard Stems with Garlic, Raisins and Roasted Pine Nuts and the Roasted Brussels Sprouts. For liquid refreshment - you always have to have liquid refreshment - we had a 2007 Cinder Cabernet Sauvignon and Merlot Blend that went very well with the menu.

So there you are. Another Thanksgiving suggestion. Cheers!

Halloween Eve!

I can almost see Miss Itchy Witchy flying on her whisk broom. You know, for short hops! But really, its time for dinner. Try this salmon. It's great!

Salmon in Beurre Rouge Sauce

Fresh Asparagus

Twice Baked Idaho Potato

Homemade Biscuits

2007 Cinder Cabernet Sauvignon Merlot Blend

And it was very good! Had to have this tonight because tomorrow Boise State University has a football game and that might insist that there be "football junk food"! Pizza, Nachos, Brats, Hot Dogs, Beer. Who knows! Hope you enjoy the photos. Guess we need "Smell-A-Vision" or something. Cheers! Go Broncos!!!

Beef and Lamb Stew

So it is a cold and blustery day here in Boise. Heavy snows are forecast for the 5000 foot level in the mountains, rain and high winds here in the valley. What a good day for a stew!! A good hardy stew - full of vegies, beef and lamb. So, I guess I'd best list the recipe. It calls for a combination of beef and lamb, but, if you don't like lamb you can add more beef. And if you want a straight lamb stew, just add more lamb.

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Beef and Lamb Stew

Ingredients:
1 T Orange infused oil
2 T Garlic infused oil
. . Salt and Pepper to taste
1 lg Onion, cut into chunks
2 lg Leeks, cut into ¼" rounds
2 lg Carrots, cut into ¼" thick rounds
¾ lbs Mushrooms, thick sliced
1 lg Parsnip. cut into ¼" thick rounds
1 Rutabaga, sliced and cut into ¼" thick pieces
½ c Celery, diced
1 Turnip, sliced and cut into ¼" pieces
1 lbs Lamb Stew meat
¾ lbs Beef Stew meat
32 oz Chicken stock
32 oz Beef stock
½ c Red wine
3 T Worcestershire sauce
1 T Kitchen Bouquet
6 sprigs Thyme, fresh
1 T Sage, fresh and chopped
3 T Parsley, fresh and chopped
2 T Cornstarch
½ c Red Wine

Directions:
1). Add the oil and salt and pepper to a large stock pot. Heat until hot. Add the onion and leeks and sauté until translucent.

2). Add the meats and sauté until browned.

3). Add the beef stock, chicken stock, Worcestershire sauce, Kitchen Bouquet and wine. Bring up to a low simmer. Add the thyme, sage and parsley. Mix to combine. Cover the pot and simmer for 2 hours or longer. Taste and adjust as necessary.

4). 15 minutes before serving, mix 2 T cornstarch and ½ cup of red wine. Add to the pot to thicken the sauce into a gravy. Serve piping hot.

Cooking Times:

Preparation Time: 45 minutes
Cooking Time: 3 hours
Inactive Time: 15 minutes
Total Time: 4 hours

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So there you have it. If you want a better copy of the recipe, either click on the page title above or Click Here.

A Super Day In The Life Of ......

Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some
small way. Thought about taking Robin out for Halibut Beurre Blanc, but Andrae's closed about a year ago, so I'm not sure anyone in Boise can make it now. Except ......... ME!! And if you look left, you can see the results. (Just should have let it thicken a little more)
But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was "over the hill", a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can't have everything. Cheers!

Idaho Style "Old Peoples Dinner"

Yes, there really is an Idaho Style Old Peoples Dinner! Chicken? Yes, but sauteed and with an Elderberry Sauce. Potatoes? Yes, but smashed and with garlic, not whipped smooth enough to sip through a straw and smooth enough so one may, if so desired, "gum masticate" them. Gravy? Can't have smashed potatoes without gravy, and chicken gravy at that. Peas? You bet!! And just think, it's not even Sunday afternoon. But the real clincher to this dinner is the Elderberry Sauce. Sweet yet tart. Smooth yet "chunky". And fresh elderberries at that. Serve with a 2008 Dahlia Series Indian Creek Winery Pinot Gris. Here's the recipe. Enjoy!

Elderberry Sauce

5 c Elderberries, de-stamed and fresh
4 whole Cloves
1/2 c Sugar
1/2 c Plum Vodka (Koenig)

Add everything except the sugar to a 4 quart pot. Heat the berries over a low flame until the juices begin to run. Add the sugar and cook the combination until the liquid boils and the crystals dissolve. Use an immersible blender (Motor Boat) and lightly break the berries up - you want some texture. Pour the hot mixture into hot, sterilized jars and let seal. Enjoy with pork, chicken or turkey. Cheers!

Lamb Shanks - Osso Buco

OK, so you say you like lamb and you don't really know what to do with the shanks? (You could use pork for this, too.) Shanks are just a big hunk of fat and bone? Not exactly if your butcher has cut the leg correctly. Look here for a recipe for Lamb Shanks - Osso Buco. This recipe is a little Middle Eastern and Italian; A blend of the two. It does take a while to prepare: 30 minutes plus for the prep and 2-3 hours at a low simmer to cook. But well worth the wait. Serve with a good red wine (Dusted Valley [WA] Cabernet Sauvignon is suggested) and a mix of steamed Green Beans and Yellow Wax Beans. The preparation has a multitude of other things in it including tomatoes, onion, fennel bulb and herbs and spices. Try it and let us know how you like it. Cheers!

Our 26th Anniversary Dinner

For our 26th Wedding Anniversary, we went to Le Cafe de Paris in Boise and, as usual, it was fantastic. For starters, the Foie Gras with Brioche Croutons and Pickled Cherries was fantastic as was the Buttered Poached Lobster Tail with Local Field Greens and a Tarragon Vinaigrette. The 1983 Chateau de Sales bordeaux, from our cellar was big, dark and hot - high alcohol. Good acidity but the fruit was fading somewhat. Dark cherry with mushroom and tobacco overtones. It went quite well with the Halibut Papillotte with Roasted Morrel Mushroom Consomme, Saffron Potatoes and Petit Pois. It also went extremely well with the Filet Mignon with Potato Puree, Haricut Verts and Truffle Compound Butter. Well, you be the judge. Watch the slides. Cheers!

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26th Anniversary Menu

Yes, it really is a celebration! Here is the menu from Cafe de Paris on 9th Street in Boise. Anyone who would like to join us for dinner must make a reservation. We are also bringing a 1983 Chateau de Sales Pomerol to share. Auction price $162.00. Did I mention this is a magnum? Well, it is! Here is the menu:

First Course
Foie Gras
brioche crouton, pickled cherries

Butter Poached Lobster Tail
local field greens, tarragon vinaigrette

Two Course Dinner
Champagne Aperitif
Main Course
choice between
First Course or Dessert
$29/person

Three Course Dinner
Champagne Aperitif
First Course
Main Course
Dessert
$35/person

Main Course
Filet Mignon
potato puree, haricot verts,
truffle compound butter

Halibut Papillotte
roasted mushroom consomme,
saffron potatoes, petits pois
Dessert

Chocolate Soufflé
berry jus, white
chocolate sauce

For Reservations
Call 208-336-0889

Hope to see you there and to share some fantastic wine with you! Let's celebrate!! Cheers.

Wine and Food

On Sunday, 17 May, Robin and I went to what may be the last Gamekeeper Restaurant and Lounge wine dinner. They are going out of business. (I think Denny's is still open!) Chef Mark Owsley and Ste Chapelle Winery winemaker Chuck Devlin did a superb job of matching the wines with the dinner. But then, Chef Mark Owsley did a fantastic job in preparing the outstanding meal. Here is what we had. All wines were Ste Chapelle.

Opener
Southern Pork Lyonnaise
Tenderloin of Pork lightly spiced then seared. Presented on a Gorgonzola Polenta Cake with Black Bean Salsa. Topped with a Caramelized Onion Sauce with Crispy Onion

Wine: 2007 Merlot

Soup

Tortilla Soup with Langoustines

Traditional Tortilla Soup with Langoustines garnished with Tortilla Strips, Scallions and Aged Cheddar

Wine: 2006 Cabernet Sauvignon

Salad

Pasta Salad Neptune

Tri-Colored Cavatuppi Pasta blended with Snow Crab and Pesto Dressing. Presented on a bed of Fresh Spinach

Wine: 2007 Dry Riesling

Intermezzo

Watermelon Sorbet

Main Entree

Key Lime Salmon

Fresh Atlantic Salmon flame broiled to perfection. Laced with a Zesty Lime Cream. Served with pureed Great Northern Beans with Mexican Spices and a Stuffed Tomato stuffed with spinach, bread crumbs in marinara and two cheeses.

Wine: 2007 Sauvignon Blanc

Dessert

Mudd Pie

(Sorry no photo - It was gone before I could get the photo)

Classic Mudd Pie layered with Coffee Ice Cream, Chocolate Mocha Ice Cream and Fudge Brownies. Served with a Port Chocolate and Caramel Sauce.

Wine: 2004 Sauvignon Blanc Ice Wine

Be sure to view these photos. Cheers!

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