Wednesday, April 20, 2011

May Appetizers

Here are a few appetizers I have been playing around with for next month:


Carpaccio of Leyden Lamb
 hadley asparagus, fried nicoise olives, pine nut mousseline

Braised Octopus
meyer lemon confit, baby arugula, sesame seed, soy-ginger emulsion

Prosciutto Encrusted Boudin Blanc
fresh coriander salad, toasted coriander oil, red wine vinegar reduction

Chilled Rock Shrimp Salade
marinated raw vegetables (radish, fava, artichoke), basil cuisson 

You can kind of see what I was talking about yesterday.  This is a very complex and refined menu, at least for the BLG.  I am going to start incorporating more of the ingredients I love to use at home, such as soy.  Menu planning this time of year is hopeful and ingredients might change a little, how major the change is up to mother nature.  May's menu should be pretty exciting...

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