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