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Battle of the Chefs Menu

September 14, 2010

PDF Menu

Poached Shrimp Salad- organic baby arugula, green tomatoes &cucumber with Brookdale sweet onion dressing

Lobster Spring Rolls- fresh picked Maine Lobster with jimica served with a carrot slaw and a chipotle tartar sauce

New Bedford Scallop Ceviche- on a citrus fennel salad with scallion oil & chili oil

Duck Confit Kim Chi Rolls- with a sweet soy BBQ glaze & fresh herb salad

Ratatouille Stuffed Heirloom Tomatoes- finished with a local baby arugula pesto

Pan Seared Scallops- served atop braised rainbow chard with a three onion cream and grilled local scallions

Duck Benedict- confit duck leg on a toasted brioche with braised cabbage, poached local egg & chives

Steak Tacos- grilled local organic beef with refried black bean paste & tomato jalapeño relish

Heirloom Tomato- with house made fresh mozzarella basil and 8yr balsamic reduction

Organic Baby Arugula Salad- with fried goat cheese, berry vinaigrette & pomegranate honey

Goat Cheese Soufflé- local goat cheese with fresh herbs, served with toasted baguette

Confit Duck Leg- served with Honey Crisp apple chutney atop braised Brookdale red cabbage

Grilled New Bedford Scallops- with lemon grass beurre blanc & a Thai vegetable slaw

Lobster Sauté- fresh picked Maine lobster with shell beans, garlic & tarragon served over an herb crouton

Grilled Shrimp & Roasted Tomato Polenta- served with a basil emulsion

Beer Braised Local Organic Beef- roasted local heirloom fingerling potatoes, gorgonzola & braising liquid

Apple Crème Brûlée

Peach Tart with Ginger Ice Cream

Prosciutto Ice Cream in Pink Peppercorn Profiteroles

Banana Zabaione with Fried Plantains

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One Comment leave one →
  1. September 15, 2010 10:47 am

    a menu made in heaven…..

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