Winter Menu

Hors Doeuvres - (I'm done with apostrophes for that word, I ain't French.)
    - Gravlax with sour apple relish
    - Mini-Pork Meatballs with cayenne-maple tomato glaze.

First Course -
 Romaine and mixed Greens with shaved beets, Walnuts and bleu cheese w/ Balsamic Clementine Drizzle

Second Course -
Tilapia wtih Black bean and Corn.

Third Course - Orange glazed Duck with bacon brussel Sprouts
and seasoned roated root vegetables.

Fourth Course - Apple Pear Cranberry crumble with Smoked Paprika / vanilla Ice Cream.

You Pick the wine pairings, but I want a Malbec with the Duck.

Almost forgot...

this thing even existed.

Today. So far.

two serving min-Ritz with cheese.
1 Bowl Honey Bunches of Oats
2 Cups Coffee w/ Cream and Sugar


I'm loving Lentils lately. About to have a bowl of Lentil and Grilled Chicken Soup.

Was thinking about a tasting menu to serve at The Lake. Here are a few menus.

Hors Douevres-
Tostones with assorted toppings:
Salsa Fresca
Cayenne Ricotta
Mango Black Bean Salad

Drink: Dark & Stormy

First Course-
Seared Halibut with Raspberry Lemon Gastrique on peasant points
Wine: Cava Brut
Beer: Atwater Dirty Blonde

Second Course:
Grilled Chicken With Lentil and Cilantro salad
Wine: Nobilo Icon Sauvignon Blanc
Beer: Bell"s Oberon

Third Course:
Mini Pulled-Pork with Sweet pickle AppleSauce and Baked Bean foam
Wine: Hogue Late Harvest Reisling or (shiraz/Zin)?
Beer: Brugge Black


Fourth Course:
Five-Spiced Scented Beef Tenderloin with Ginger Garlic Beurre Meuniere And Wasabi Mashed Potatoes
Wine: Mount Vedeer Napa Cab -200
Beer: Brewpub ESB or Sun King Wee Mac

Dessert:
Mixed Berry Panna Cotta

Peach Crumble