skittles
Banned
I'm bored & trying to desgin my cheat meal tonight............
I live in a VERY small town, so we really don't have that many great dining places here, but this place has always been good. Heres the menu, (I have already had everything on it at some point & like everything except for the duck / lamb - can't eat a full meal of that, sits too heavy) So, any suggestions?
First Dish
Tuna Tartared with Roasted Peppers, Avocado and Yam Frites
Crispy Coconut Shrimp in a Thai Basil Green Curry
Leek and Goats Cheese Tart served with a Preserve of Roasted Beets
Saltgrass Point Oysters Bienville: Baked with Bacon and Piquant Sauce Or Raw on the Half Shell
Pan Seared Foie Gras with Toasted Brioche and Port Candied Grapes
Nova Scotia Smoked Salmon, Yukon Gold Gratin and Lemon Pear Jam
New England Style Fish Cake with Roasted Corn Tartar Sauce
Prince Edward Island Mussels sautéed with Chardonnay, Fresh Herbs and saffron Cream
Fricassee of Roasted Chicken and Wild Mushrooms on Garlic Crostini
Vietnamese Duck Confit with Papaya Lemongrass Sambal
Portobello and Bocconcini Lasagne drizzled with Artichoke Pesto
Second Dish
Spinach Leaves, Confit Tomatoes and Cheddar Herb Croutons tossed in a
Buttermilk Roasted Garlic Dressing
Thai Barbecue Beef on Mixed Leaf Salad with a Toasted Peanut Dressing
Warm Roasted Vegetable Salad with Triple Crème Brie and a Mustard Dill
Vinaigrette
Creamed Celeriac and Leek Soup
Classic Mulligatawny with Spiced Naan Bread
Manhattan Style Clam Chowder
Main Dish
Flash Fried Haddock with Smoked Salmon Brandade and a Chanterelle
Bordelaise
Tuna "SEARED RARE" and Tempura Shiitake Maki Roll served with Miso Sake
Butter Sauce
Seared Atlantic Salmon, Irish Colcannon and Flash Fried Leeks drizzled with a
Whiskey Dill Emulsion
A Tasting of Nova Scotia Lobster: Butter Poached Tail, a Claw and Morel Ragout and Knuckle Ravioli
Cast Iron Seared Scallops served with Shrimp Pot Stickers and Orange Soya
Ponzu
Magret of Duck, Confit Potatoes and Brandied Foie Gras Liaison
Grilled Lamb Rack served with a Tomato Oregano Marmalade and Spanish
Style Artichoke Hash
Seared Beef Tenderloin "Oscar", Asparagus Crab Cake and Truffled Béarnaise
served with Pommes Frites.
Roasted Free Range Chicken Breast Stuffed with Gruyere and Ham, Mustard
Jus and Crispy Shallot Spaetzle
Grilled Rib Steak, Spicy Onion Rings and Creamed Corn with Salsa
Cruda
Guinness Braised Lamb Shank with Roasted Vegetables and Horseradish
Bacon Mash
Tamarind Pork Tenderloin drizzled with Apple Ginger Reduction, Sesame Greens
and Basil Fried Rice
Last Dish
Ever changing Trio of Crème Brulees
Hot Milk Chocolate Pudding with Irish Caramel Sauce
Warmed Deep Dish Apple and Pear Pie a la Mode.
Individual Baked Alaska
Handmade Ice Creams and Sorbets
The Bish Sundae
Banana Tart Tatin served with Pecan Kisses and Maple Crème Fraiche
A Pairing of Seasonal Fruit and Cheese
Amaretto Chocolate Torte with Vanilla Anglaise
A Variation on Crepes Suzette
What are your chaet meals gonna be?

I live in a VERY small town, so we really don't have that many great dining places here, but this place has always been good. Heres the menu, (I have already had everything on it at some point & like everything except for the duck / lamb - can't eat a full meal of that, sits too heavy) So, any suggestions?
First Dish
Tuna Tartared with Roasted Peppers, Avocado and Yam Frites
Crispy Coconut Shrimp in a Thai Basil Green Curry
Leek and Goats Cheese Tart served with a Preserve of Roasted Beets
Saltgrass Point Oysters Bienville: Baked with Bacon and Piquant Sauce Or Raw on the Half Shell
Pan Seared Foie Gras with Toasted Brioche and Port Candied Grapes
Nova Scotia Smoked Salmon, Yukon Gold Gratin and Lemon Pear Jam
New England Style Fish Cake with Roasted Corn Tartar Sauce
Prince Edward Island Mussels sautéed with Chardonnay, Fresh Herbs and saffron Cream
Fricassee of Roasted Chicken and Wild Mushrooms on Garlic Crostini
Vietnamese Duck Confit with Papaya Lemongrass Sambal
Portobello and Bocconcini Lasagne drizzled with Artichoke Pesto
Second Dish
Spinach Leaves, Confit Tomatoes and Cheddar Herb Croutons tossed in a
Buttermilk Roasted Garlic Dressing
Thai Barbecue Beef on Mixed Leaf Salad with a Toasted Peanut Dressing
Warm Roasted Vegetable Salad with Triple Crème Brie and a Mustard Dill
Vinaigrette
Creamed Celeriac and Leek Soup
Classic Mulligatawny with Spiced Naan Bread
Manhattan Style Clam Chowder
Main Dish
Flash Fried Haddock with Smoked Salmon Brandade and a Chanterelle
Bordelaise
Tuna "SEARED RARE" and Tempura Shiitake Maki Roll served with Miso Sake
Butter Sauce
Seared Atlantic Salmon, Irish Colcannon and Flash Fried Leeks drizzled with a
Whiskey Dill Emulsion
A Tasting of Nova Scotia Lobster: Butter Poached Tail, a Claw and Morel Ragout and Knuckle Ravioli
Cast Iron Seared Scallops served with Shrimp Pot Stickers and Orange Soya
Ponzu
Magret of Duck, Confit Potatoes and Brandied Foie Gras Liaison
Grilled Lamb Rack served with a Tomato Oregano Marmalade and Spanish
Style Artichoke Hash
Seared Beef Tenderloin "Oscar", Asparagus Crab Cake and Truffled Béarnaise
served with Pommes Frites.
Roasted Free Range Chicken Breast Stuffed with Gruyere and Ham, Mustard
Jus and Crispy Shallot Spaetzle
Grilled Rib Steak, Spicy Onion Rings and Creamed Corn with Salsa
Cruda
Guinness Braised Lamb Shank with Roasted Vegetables and Horseradish
Bacon Mash
Tamarind Pork Tenderloin drizzled with Apple Ginger Reduction, Sesame Greens
and Basil Fried Rice
Last Dish
Ever changing Trio of Crème Brulees
Hot Milk Chocolate Pudding with Irish Caramel Sauce
Warmed Deep Dish Apple and Pear Pie a la Mode.
Individual Baked Alaska
Handmade Ice Creams and Sorbets
The Bish Sundae
Banana Tart Tatin served with Pecan Kisses and Maple Crème Fraiche
A Pairing of Seasonal Fruit and Cheese
Amaretto Chocolate Torte with Vanilla Anglaise
A Variation on Crepes Suzette
What are your chaet meals gonna be?
