Our Mardis Gras Menu
Head Chef - Mark
Sous-chefs - the rest of us
1st Course
Three-mixed green salad with fire-roasted bell peppers, fried peas, and crumbled parmagiano reggiano dusted with fresh herbs, salt and pepper.
Choice of dressings: red-wine vinegar, balsamic vinegar, extra-virgin olive oil, or a dressing marinated in freshly pulled lemon thyme and majorum leaves.
2nd Course
Fried squash blossoms breaded in wheat and served with a fresh marinera and dried herbs sauce.
3rd Course
Slow-baked, beer-soaked pork roast, fused with fresh herbs and served with mushroom caps stuffed with peas, parmagiano reggiano, thyme and majorum.
4th Course
French baguette bruschetta topped with onions, warmed tomatoes and basil, melted gouda, and pan-roasted garlic blossoms sweetened in olive oil.
5th Course
Hot fruit salad fried with thinly sliced mangos, papaya chunks and two varieties of pear.
6th Course
Tequila-lime beef fajitas with avocado chunks, fresh cilantro, and oven-toasted torilla chips.
7th Course
Kiwi and strawberries served over hand-whipped champagne cream and drizzled with champagne syrup.
8th Course
Chocolate and vanilla gelati served over freshly baked brownies and a choice of champagne, coffee, or tea.
Sous-chefs - the rest of us
1st Course
Three-mixed green salad with fire-roasted bell peppers, fried peas, and crumbled parmagiano reggiano dusted with fresh herbs, salt and pepper.
Choice of dressings: red-wine vinegar, balsamic vinegar, extra-virgin olive oil, or a dressing marinated in freshly pulled lemon thyme and majorum leaves.
2nd Course
Fried squash blossoms breaded in wheat and served with a fresh marinera and dried herbs sauce.
3rd Course
Slow-baked, beer-soaked pork roast, fused with fresh herbs and served with mushroom caps stuffed with peas, parmagiano reggiano, thyme and majorum.
4th Course
French baguette bruschetta topped with onions, warmed tomatoes and basil, melted gouda, and pan-roasted garlic blossoms sweetened in olive oil.
5th Course
Hot fruit salad fried with thinly sliced mangos, papaya chunks and two varieties of pear.
6th Course
Tequila-lime beef fajitas with avocado chunks, fresh cilantro, and oven-toasted torilla chips.
7th Course
Kiwi and strawberries served over hand-whipped champagne cream and drizzled with champagne syrup.
8th Course
Chocolate and vanilla gelati served over freshly baked brownies and a choice of champagne, coffee, or tea.
posted by Amy at 9:50 PM
2 Comments:
Hi Amy!
Thats awsome that you got to cook for Mardis Gras! I must say that the 2nd and 4th courses sound scrumpdidiliumptous! Yes, I made that word up. I miss you o so much!Oh Amy, when will I see you again? I do miss our dances and jokes and all that jazz. I just dont know how... sniffle... I will learn...sniffle... to live without you these next few months. Well I must be off I have alot of schoolwork to do, love ya! Bubye!
Connor
P.S. IM GOING SKING FOR THE FIRST TIME, YAY! Oh and I AM THE BIG FAT WINNER!
Amy, Dahling,
Your photos are beautiful! And your writing delightful.
I haven't checked the blog in a while. Looks like y'all are having fun!
I miss you guys but am so happy for your travels!
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