|
By Derelict Daisy Submitted by Derelict Daisy Date: 2001 Dec 09 Comment on this Work [[2001.12.09.04.04.2485]] |
|
(Sung to the tune of "My Favorite Things" meets Iambic Pentameter) Salmon Tartare with Crisp Oysters, Ossetra Caviar and Mascarpone Cream Barbecued Duck Burrito with Fiery Corn Cakes, Mango Fiesta Salad and Charred Avocado Coriander-Crusted Ahi Tuna with Gingered Sticky Rice, Garlic Onions, and Pineapple Soy Sauce Seared Hudson Valley Foie Gras with Chanterelle Mushroom Crepe, Horseradish Parsnip Puree, and Caramelized Apples Jumbo Lump Crab Cakes with Bloody Mary Gazpacho, Avocado Mousse and Crisp Plantains Driskill House Salad with Toasted Pecans, Feta Cheese and Balsamic Vinaigrette Wild Mushroom and Arugula Salad with Fried Green Tomatoes and Creamy Goat Cheese Vinaigrette Baby Spinach Caesar Salad with Sherry Mushrooms and Gruyere Garlic Crostinis Roasted Pear and Watercress Salad with Roquefort Blue Cheese and Spiced Walnuts Pan Seared Red Snapper with Sweet Corn Puree, Green Bean Salad and Marinated Heirloom Tomatoes Chilean Sea Bass and Crab Spring Roll over Soba Noodle Stir-Fry with Crushed Peanuts and Orange Wasabi Broth Herb and Garlic Broiled Lobster Tail with Mushroom Lobster Polenta, Asparagus Tips and Truffled Cognac Butter Mustard Crusted Rack of Lamb with "Cordon Bleu" Potatoes and Port Wine-Pepper Reduction Achiote Glazed Breast of Chicken over Verde Comino Rice with Wild Boar Nachos and Avocado Corn Sauce Farmers Market Inspired Vegetarian Selection Prime Cattle Baron Cuts served with Caramelized Onions, Garlic Mashed Potatoes and Pan Gravy: 12 oz Ribeye, 8 oz. Tenderloin, 8 oz Sirloin Classic Caesar Salad with Romaine Lettuce and Sun Dried Tomato-Olive Crositinis Baby Spinach and Frissee Salad with Hearts of Palm, Roasted Pears, and Sherry Vinaigrette Grilled Black Angus Flank Steak Marechal with Parmesan Steak Fries and Green Peppercorn Mushroom Sauce Pan-Roasted Lamb Chops and Smoked Shrimp Enchilada with Tortilla Rice and Jalapeno Corn Sauce Farfalle Pasta with Poached Lobster, Artichoke Hearts, and Creamy Basil Pesto Sauce... Crème Brulee, dear? (if only we'd gone down the Brazos as I'd planned...the Colorado smells like a dirty sock) |