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Good Friday Dinner menu

post #1 of 13
Thread Starter 
This is the menu I did last night, the house was full

Seafood Buffet
Friday, March 29, 2002
Tomato and Mushroom Bisque
Jumbo Shrimp Display
Tatamaguch Oysters on the Half Shell
with Pickled Ginger Vinaigrette
Assorted Field Greens
with Grilled Asparagus and Crumbled Goat Cheese
Fresh Mozzarella, Sun Dried Tomato and Mushroom Strudel
Marinated Olives, Cipollini Onions, Artichokes and Roasted Peppers
Served with Assorted Foccacia
Lobster Thermidor
Grilled Swordfish Steak
with Chipolte Butter
Red Pepper and Roasted Corn Compote
Cedar Plank Salmon
with Shiitake Mushroom Cream Sauce
Carved Dry Aged Rib Eye
with Gorgonzola Red Wine Sauce
Penne Pasta
with Scallops, Mussels and Manilla Clams
in a Pesto Sauce
Artichoke Mashed New Potatoes
Broccoli Raabe with Fennel and Red Bell Peppers
Papaya Glazed Carrots with Pistachios
Assorted Desserts
$55.00 per person
Reservations start at 6:00 p.m.
post #2 of 13
Is your place open to the public, or just club members?
post #3 of 13
Thread Starter 
Private club "members only". It has it's good & bad points I put out my first ice carving last night & it turned out better than expected, a swordfish.
post #4 of 13
Mark, If you took a photo, please post it!
post #5 of 13
Can you get a member to invite me!

That menu makes my mouth water!

I would like to know how you made the soup.

~~I intend to live forever - so far, so good.
post #6 of 13
Thread Starter 
I'll post the soup recipe on Weds. & the photo too if some can tell me how to upload it to a website that will store it, or do I mail it to Tim? The cedar planked salmon was good too I bought some shingles in homee depot, soaked them in water for 20 mins, brushed with olive oil, seared the fish, grilled the planks on a very hot grill then placed the salmon on the plank & wrapped the whole thing in foil. First time doin it & it had a very slight hint of cedar 7 smoke NICE!
post #7 of 13
hey chef , the strudel sounds fat!!!

keep up the good work !!

our selling specials for the weekend were !

grilled grouper oscar!!!


panko buttermilk breaded halibut w/ ginger citrus buerre blanc .

see ya on the hot side !!!

post #8 of 13
Sounds very tasty.
post #9 of 13
Any chance I could get a recipe for the Gorganzola Red Wine Sauce? Had a filet with this sauce in Chicago - best I ever ate!
post #10 of 13
Thread Starter 
From Chef Rizzo

Tomato Mushroom Bisque:
yield: About 1 gallon

2qt chicken stock
1 qt crushed tomato
2 dozen ripe plum tomato
1# button mushroom - chop stem , slice mush
1# portabella - clean gills,save stem, slice
1# ****ake- sliced, save stems
1# oyster - sliced , save stem
2 large onions - chopped
1 large head garlic- roasted, chopped
2 baking potatoes - peeled , chopped
1/2 can tomato paste
1/2 cup olive oil
1 cup white wine
sugar to taste
salt and pepper to taste
hot sauce to taste
fresh basil

In a heavy bottom pot heat your oil, sautee your onions and garlic till soft. Add all of your reserved mushroom stems and sautee until golden brown. Add your tomato paste and cook until dark red, few minutes. Add your white wine and reduce by half. Then add your plum tomato, stock, potatoes, and crushed tomato. Simmer and season with S&P, sugar, and hot sauce. Then in sautee pans you must carmelize all of your sliced mushrooms. When the soup has simmered and the potatoes are soft you must puree in a blender. Be Careful use a cloth to cover your blender and pulse it in the begginning. Hot Liquid, OUCH! When finshed strain through a Medium sized colander. Reheat, add your sliced mushrooms, taste and reseason. Finish with some warm heavy cream before service.
post #11 of 13
Marksharkey -
Thanks for the soup recipe. When I get around to making it..I'll get back to you on how well (or Bad) it comes out.

~~I intend to live forever - so far, so good.
post #12 of 13
Thread Starter 
Lets see if this works, here is the carving Lighting was not strong enough & the backround color was off, but no to shabby !
post #13 of 13
Nice Fish!!
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