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Sample Menu- Winter, 2007
APPETIZER
Home-made Pappardelle Pasta with Grilled
Key West Pink Shrimp, Roasted Garlic and Wilted Arugula in a char-grilled tomato/lemon essence with a touch of chardonnay butter
SALAD
Maine Lobster Salad: Poached, chilled Maine lobster over mesclun greens with coriander/oesetra caviar drizzle, Florida
orange segments and teardrop tomatoes(pictured below)
ENTREE
Pan Roasted Prime Hereford Ranch Fillet Mignon,
Smoked Onion Yukon Gold Potatoes, A bundle of tiny Green Beans, Yellow Tomato Confit and a Tart Cherry-Port Reduction
DESSERT
Individual Ghirardelli Chocolate Lava Cake with a Molten Peanut Butter Core, Vanilla Bean Ice
Cream, and Brulee Bananas
-Life
is short, eat dessert first
| Poached Maine Lobster Salad with Osetra caviar |
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Chefjustinmurphy@Yahoo.com
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