| let me do the cooking | chef barrie saccomanno | ![]() |
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summer brunch buffet Apps:
Apricot and Fennel Phyllo Cilantro Mango Crab Stacks Tuna Carpaccio on Herb Croustades Feta Sundried Tomato Crescents Main:
Raspberry Chicken- Wild and Brown Rice Medley: Scallion, Pepper, Currants Cheddar, Caramelized Onion and Spinach Tart Grilled Dry-Aged Rib Eyes W herbed butter or a four peppercorn sauce Sides:
Sweet peasIn a Tarraogn Cream Potato Gallettes W/ chives Salad:
Fuji Apple Romaine Salad Dessert: Strawberry and Blueberry ShortcakeCinnamon Whipped Cream White Chocolate Mousse Molten Chocolate Cake W/ Vanilla Bean Ice cream, Warm Carmel Sauce, + Hazelnut Brittle
MMMM smothered porkchops wild rice pilaf w/ cranberries and pecans brocolli/w lemon and olive oil mixed greens w/tomatoes and radish w/ a homemade vinagrette --- baked chicken /w/ rosmary crisp green beens w/ white balsamic and smokey bacon scalloped potatoes spinach salad w/ garlic croutons ----- pork tenderloin celery and potato gratin mixed roasted veggies salad --- carrots celery and buttered parsnips buttered yucon gold potatoes baby lettuce salad w/ cucumbers and tomatoes
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