Paleolithic menus, from past dinners

Here’s a collection of menus, from past Dinners….

Sept 4, 2011, 19 people

Bacon was the star player, it showed up in each course

  • Amuse Bouche: Marinated Green and Yellow Bush Beans, Bacon slices
  • Salad: Grated Steamed Beets and Relaxed Kale topped w/orange, chopped Bacon  and  Napales (cactus), served in an orange cup
  • Entree: Bean-free Baba Ghanoush (Eggplant, garlic, lemon, tahini, bacon fat), Steamed Broccoli marinated w/lime zest and juice, a full slice of bacon
  • Main Course: Lamb Cassoulet (ground lamb, chopped bacon, red onions, sweet corn, tomatoes, topped w/potatoes)
  • Dessert: Peach Clafouti (peaches, almond meal, coconut milk, vanilla, medjool dates)
  • Drink: Suntea made with Lemon Grass, Licorice Root and Roasted Chicory Root

May 2, 2011, 12 people

Featured guest at the table: Gary Taubes

  • Menu coming soon

Feb 28, 2011, 16 people

I served a Greek Paleolithic dinner

  • Appetizer: Fried Oyster w/Fig Balsamic Glaze
  • Soup: Tomato Bisque w/Orange Coulis
  • Main course:
    • Braised Spinach, Basil and Sun-dried Toms wrapped in Butter Lettuce
    • Fennel Slaw w/Soured Caramelized Purple Onions
    • Rotisserie Leg of Lamb w/Mint
  • Dessert: Raspberry Coconut Lime Sorbet

Feb 2011, 10 people

This meal was created for one of the guests who was on a strict diet of only 2 dozen foods

  • Appetizer: Pressed salad of cabbage, parsley, garlic, onion, apple cider vinegar (like a kimchi)
  • Soup: Asparagus w/chicken broth, rosemary and sage; served w/Dried Kale Chips (marinated w/lemon zest/juice, powdered onion and black pepper)
  • Main entree:
    • Herb Crusted Cod w/thyme, oregano, marjoram, lemon zest, baked w/coconut oil
    • Fennel, Celery, Onion Slaw w/apple cider vinegar, black pepper, garlic powder, parsley and oregano
    • Lettuce Wraps w/Warmed Spinach, Basil and Sun-dried Tomato Lemon Chutney
  • Dessert: Frozen Strawberry Sorbet w/Lemon and fresh Mint

Feb. 5, 2011, 12 people:

This meal was created for the health of the thyroid

  • Amuse Bouche:  (simple, very simple and satisfying) Mini Kabob of Mint leaf and Pippin Apple slice dipped in lemon zest
  • Appetizer: Sweet’n Sour Goji Berry Stuffed Carrots w/lemon grass
  • Soup: Gingered Squash Soup w/curry leaves, topped with cilantro and smoked salt
  • Main course:
    • 3-hour steamed Beef Short Ribs in parchment paper wraps w/red wine and candied orange peel reduction sauce
    • Twice-Baked Riced Cauliflower w/Chinese 5 spice stuffed in Steamed Beets
    • Field greens w/sesame oil and lime-basil perfumed mushrooms, toasted pumpkin seeds and blood oranges
  • Dessert: Stuffed Baked Apples w/pecan and young coconut meat in Port Balsamic Vinegar