2008 Dinner Club Menus
Spring Break 2008
Corn and Roasted Poblano Soup
Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa
Patron Tequila Shot in Ice Shot Glass
Grilled Jerk Chicken with Mango Cilantro Salsa
Coconut Rice
Tip: Shape coconut rice in round cooking mold to make uniform cakes. Serve grilled jerk chicken on top of rice cake.
Sauces:
Red Chile Oil
Cilantro Oil
Tip: Pour each oil into a squeeze bottle to garnish.
Rum Cake
Smoked Chile Butter-Brushed Shrimp with Tomatillo Salsa
Patron Tequila Shot in Ice Shot Glass
Grilled Jerk Chicken with Mango Cilantro Salsa
Coconut Rice
Tip: Shape coconut rice in round cooking mold to make uniform cakes. Serve grilled jerk chicken on top of rice cake.
Sauces:
Red Chile Oil
Cilantro Oil
Tip: Pour each oil into a squeeze bottle to garnish.
Rum Cake
French Printemps
Assorted Cheeses, Apples and Grapes
French Onion Soup
Salad Provencal
Blue Cheese Crusted Filet with Port Reduction
Heirloom Tomato Tart with Goat Cheese
Roasted Asparagus in Buerre Blanc
Assorted French Pastry
French Onion Soup
Salad Provencal
Blue Cheese Crusted Filet with Port Reduction
Heirloom Tomato Tart with Goat Cheese
Roasted Asparagus in Buerre Blanc
Assorted French Pastry
Fall
n/a