Well, I've finished my menu. It's printed, costed and ready for the dining room. I present my menu on February 1st at 5:30. I'm freaking out a little.
Here is my menu:
Seafood Cioppino $6.50
A lovely tomato and wine stew containing mussels, clams, shrimp, and scallops.
Butternut Squash and Apple Cider Bisque $5.00
Butternut Squash, Apple Cider and Chinese Five-Spice make this a delight for the tongue.
“Bloody Mary” Bouillon $4.50
Tomato broth with a splash of vodka and Tabasco and salted whipped cream.
Poached Pear and Prosciutto Salad $6.50
Mixed greens tossed in apple vinaigrette, topped by smoked Prosciutto and pears poached in ginger tea and a sprinkling of toasted pine nuts
Salad of Tomatoes, Bocconcini and Basil $5.50
Layers of juicy tomato slices, fresh mozzarella and basil leaves, a light drizzle of olive oil and a touch of sea salt and pepper.
Baby Spinach and Mandarin orange Salad $5.50
Spinach and mandarin oranges tossed in cranberry vinaigrette. Topped by shaved parmesan and chopped walnuts.
**All meals served with Irish Soda Bread and Herbed Breadsticks, with choice of Roasted red pepper spread or Diablo butter**
Beef Tenderloin in Raspberry sauce $22.00
Pan seared peppered beef tenderloin on a pool of sweet raspberry sauce, barley pilaf, and medley of roasted vegetables.
Rosemary and pine nut crusted Rack of Lamb and Port scented jus $23.00
A marriage between lamb and rosemary and a light sauce, barley pilaf, steamed spinach and roasted parsnips.
Herb-roasted Pork and Orange-Jalapeño sauce $21.50
Tender pork loin and sweet & spicy sauce, basil goat cheese potatoes, and medley of roasted vegetables.
Cinnamon Cornish Hen and Balsamic glaze $19.00
Oven roasted hen and a balsamic reduction finish, roasted potatoes, orange asparagus and carrot ragout.
Triple Banana Trifle $6.00
Secret recipe banana bread, banana custard, and caramelized banana make this dessert a triple threat.
Lime Cheesecake $5.50
Rich, velvety cheesecake, sitting atop a ginger cookie crust
Deconstructed Crema Catalana $5.00
Lemon curd in a honey-vanilla tuile and toasted sugar ice cream put a new spin on an old favorite.
If any of you have the means and want to come to Kingstec to eat, lemme know and I'll give you the number so you can make a reservation.