Juliano’s April 2010 Dinner Menu

Starters

Chilled Mangospacho   Cold Soup with Sweet Mango, Almonds, and Vegetables

New Orleans Style BBQ Prawns   Fresh Hawaiian Prawns in Spicy Butter and Worcestershire Sauce

Grilled Potato Caesar with Crispy Escargot   Yukon Gold Potato in Caesar Dressing with Breaded Escargot

Pan Fried Blue Crab Cakes   With Sambal-Ginger-Lime Aioli

Fresh Mozzarella, Grilled Artichokes, and Tomato   With Fresh Basil Chiffonade and Balsamic Syrup

Frog’s Legs in Green Curry   On Coconut Risotto

Portabella Fries with Apricot Ketchup   Breaded and Fried with Spicy Apricot Ketchup

New Zealand Mussel Tempura   With Cucumber Kim Chee and Wasabi Tartar Sauce

Entrees (Served with Side Salad)

Grilled Seafood Risotto   Lobster, Scallops, Prawns, and Fresh Fish on Tomato Risotto in Saffron Tomato Jus

Crisp Roasted Duckling with Green Peppercorn With Green Peppercorn Brandy Sauce and Yukon Gold Mashed Potatoes

Butter Poached Fresh Salmon   With Baby Shrimp-Lemon Cream and Mashed Roasted Scallion Potatoes

Asian Style Braised Shoyu Pork Steak   Braised in Soy Sauce and Ginger with Tofu and Roasted Scallion Fried Rice

Thai Battered Chicken Breast and Sweet Chili Prawns   Over Kung Pau Noodles and Sesame Braised Napa Cabbage

Pan Fried Crushed Almond Crusted Scallops   With Dijon Cream and Balsamic Drizzle, Mashed Yukon Gold Potatoes

Grilled New York Steak Bercy   Bercy Butter with Roasted Shallots and Mushrooms, Scallion Mashed Potatoes

Bacon Wrapped Quail Stuffed with Goat Cheese   With Apple-Vodka Sauce and Fuji Apple Risotto

Medallion of Beef Piccante   Sauteed Filet with Lemon-Caper Butter Sauce, Scallion Mashed Potatoes

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Published in: on March 30, 2010 at 8:56 pm  Leave a Comment  

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