Travel the World one Plate at a Time
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Destinations Feb-July
Appetizer- Bouillabaisse. Main- Beef Bourguignon with Potato Au Gratin. Dessert- Lemon Napoleon.
February 26thAppetizer- Sour Dough Pretzel with cheese. Main- Corned Beef and Cabbage with Colcannon. Dessert- Guinness Brownies with Whiskey Caramel & Bailey's Whip.
March 26Appetizer- Thai Glass Noodle Salad (glass noodles, shrimp, pork, crunchy Thai vegetables, peanut dressing). Main- Thai Coconut Curry Chicken over Rice. Dessert- Matcha Green Tea Pistachio Parfait.
April 30Appetizer- Tikki Chole (spiced chickpea cake topped with marinated chickpeas, salsa, yogurt, finished with coriander vinaigrette). Main-Chicken Tikka Masala Tender Chicken Breast in Rich Masala Sauce, Basmati Rice, Saagg Panear and Warm Naan Bread. Dessert- Jalebi.
May 28thAppetizer- Burrata Salad Fresh Tomato, Arugula, Basil, Fresh Burrata Cheese, Balsamic reduction. Main- Cacio E Pepe Osso Bucco. Dessert-Tiramisu.
June 25thAppetizer- Mofongo (Mashed Plantains & Chicharron over fresh sofrito). Main- Pernil y Arroz con Gandules ( slow roasted pork with rice, pigeon peas & beans). Dessert- Panetella (Guava Cake).
July 30thDestinations Aug-Dec
Appetizer- Ginger soy Poke bowl. Main- Kalua pork with Lomi Lomi (citurs salmon salsa) and Musubi (seaweed wrapped rice) Desert- Haupia (coconut custard, chocolate mousse & macadamia crust)
November 26Appetizer- Rajas con queso (roasted poblano peppers with cream and cheese). Main- Tacos de barbacoa (shredded beef cooked in an adobo sauce). Desert- Flan
TBD