Menus by shitingting


									The award winning menus are as follows:
Chef Sode’s Gold Medal Menu

From the Garde Manger Kitchen……………………..

Roasted Leg of Suckling Pig Stuffed With Dried Fruits
Country Style Pate En Croute with Pistachio and Tenderloin Inlay
Head Cheese With Extremities of Tongue and Trotter
Forest Mushroom Terrine with Andouille Farce and Herb Mousseline
Sauce Cumberland and Grain Mustard Vinaigrette
Tian of Yellow and Green Squash, Mascarpone and Pimento
Rutabaga with Horseradish Mousse
Pickled Root Vegetables and Honey Glazed Carrot Tourne
Poached Green Apple Slices with Apple Parfait and Pate a chou Filigree
Savory Caraway Breadsticks

From The Cold Side…………………………….

Smoked Breast of Squab with Black Peppercorn –Coriander Crust and Stuffed Wing
Wheatberry, Barley and Pasta Salad with Cider Glazed Yellow Beets
Valencia Orange and Aged Sherry Vinaigrette, Served With Lingonberry Sauce

Goat Cheese and Yellow Masa Tartlette with Avocado Mousse in Red Pepper Gelee
Tomatillo , Corn Hominy and Mixed Beans, Ancho Chile Vinaigrette
Wild Dandelion Salad with Watermelon, Radish, and Mango Relish

East and West Shellfish Terrine, Maine Lobster and Alaskan King Crab
Hearts of Palm and Haricot Vert Salad with Cracked Mustard Seed Vinaigrette
Potato Pearls with Capers, Cucumber Parisian and Leeks

From The Hot Side……………………………..

Roasted Pancetta Wrapped Rack Of Rabbit Persillade
Tenderloin and Flank with Truffled Foie Gras and Herb Mousseline
Natural Jus Lie, Ravioli , Asparagus, Fava Bean, and Chanterelle Ragout

Saffron Poached Wild Halibut and Cured Sockeye Salmon
Scented Broth with Pesto Infused Carnaroli , Braised Fennel Bulb and Romesco
Dried Grape Tomato and Red Pepper Aioli with Toasted Baguette

Seared Colorado Lamb Loin Encased In Chorizo Sausage and Caul
Sangria Poached Sweetbread , Grilled Vegetable Lasagne and Spaghetti Squash
Roasted Sweet Potato, English Peas and Parsnip Puree

Chef McCallister’s Silver Medal Menu
Rabbit – Cold Festive Platter for Eight

Smoked Rabbit Galantine with Vegetables
Rabbit Confit Terrine with Foie Gras, Chanterelle, and Truffle
Teardrop of Rabbit Loin with Watercress and Mustard Mousseline
Butternut Mascarpone Terrine
Salad of Fava Beans and Roasted Sweet Peppers
Pickled Butternut
Crescent Potato Salad
Tart Apple Mousse
Accompanied by Cumberland Sauce and Poached Pears in Gewürztraminer

Three Cold Appetizers

Smoked Shrimp with a Yellow Tomato Cocktail Sauce, Chick Pea- Couscous Salad with Sea
Beans, and Nasturtium Leaves

Chilled Poached Salmon with a Citrus Glaze, Horseradish – Poppy Seed Timbale, Pickled Onion,
Quail Egg, and a Sun Dried Tomato-Curry Vinaigrette

Pickled Celery and Goat Cheese Terrine served with a Celeriac Salad and Puree, Yellow Wax
Beans, Micro Celery, and a Preserved Lemon - Celery Seed Vinaigrette

Three Hot Appetizers

Red Chili Braised Pork Belly with Grilled Bratwurst, Corn Cake, Succotash and Hot Bacon

Roasted Stuffed Quail Breast with Lobster Mushroom Flan, Peas, Red Dragon Carrots, and
Truffle Vinaigrette

Poached Lobster accompanied by a Lobster Brandade with Zucchini Mat, Caviar, Saffron Broth,
Bronze Fennel, and Toasted Brioche Garnish

To top