February 14, 2011

Fancy. Fun.

It started with lobster tails. What would someone order as a side with lobster at a steak house? Creamed spinach. How do you divide creamed spinach into two dishes? How about mac & cheese and tomatoes stuffed with spinach? Done. For this 'Dinner at the Boss' House' menu we started with some classic passed hors d'oeuvres and ended with a whimsical ice cream sundae bar. In the middle, a classic lobster tail with retro sides. My mom suggested the tomatoes stuffed with bacon and spinach. Like most of her mom's "recipes", there is a combination of cheese, breadcrumbs and mayo. I embellish with some fresh herbs and feel like I've reinvented the epicurean wheel. Guess what never needs reinventing: bacon!!
The Menu

passed

lemon herbed goat cheese on endive spears

wild mushroom crostini with pecorino romano

roasted shrimp with spicy horseradish cocktail sauce

to sit

little gems, romaine and radicchio with blood oranges, pink navels, tangerines, pomegranate seeds, candied pistachios and parmegiano reggiano

broiled lobster tails and claws with drawn butter

3 cheese macaroni and cheese

baked bacon and spinach stuffed tomatoes

sourdough with garlic herbed butter

to finish

ice cream sundae bar
hot fudge, fleur de sel caramel sauce, strawberry, mint chip, vanilla bean and chocolate ice creams, malt balls, peanut butter cups, chocolate chip cookie crumbles, roasted peanuts, slivered almonds, rainbow sprinkles, strawberries, cherries and whipped cream

3 comments:

Erin (Blue Egg Kitchen) said...

I love this classic American menu with a twist! And your last sentence could not be more true. Life is better with bacon.

supreme court said...

So delicious! Your food is so well plated! It's art!

AMELIA said...

OMG! Can't wait for Sunday:)

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