Juliano’s January-February 2011 Dinner Menu

Starters

Savory Wild Mushroom Bisque   Rich Creamy Goodness with Wild and Tamed Mushrooms

Goat Cheese Risotto with Crispy Escargot   With Roasted Garlic and Parsley Sauce

Pan Fried Salmon and Spinach Cake   With Lemon Sweet Chili Aioli

Spicy Bridger Lamb Skewers    Spicy Thai Marinate with Pickled Daikon

Tempura Nori Wrapped Hawaiian Prawns    With Wasabi Tartare Sauce

Clam and Scallop Serviche   Lime, Chili Pepper and Cilantro with Tangerine Ice Pop

Chicken Katsu with Buffalo Hot Sauce   Breaded Pan Fried Chicken with Hot Wind Sauce and Blue Cheese

Entrees (Served with Side Salad)

Macadamia Nut Encrusted Chicken Breast    With Blood Orange and Chardonnay Cream and Macadamia Risotto

Grilled Pork Brisket with Green Peppercorns  Sliced Pork with Green Peppercorn and Mashed Roasted Scallion Mashed Potatoes

Catalan Style Seafood Stew   Fresh Fish, Prawns, Octopus and Mussel in Tomato-Serrano Ham Broth, Pimonton Aioli

Chicken Fried Locally Raised Lamb with Lamb Ragout Fine   With Cream Gravy and Tarragon Glaze Mashed Scallion Yukon Gold Potatoes

Crisp Roasted Duckling with Local Cherries   Bruce’s Organic Cherry Sauce with Black Pepper Risotto

Proscuitto Wrapped Hawaiian Prawns Mac and Cheese   Roasted Prawns on Macaroni and Cheese

Garlic Roasted Fresh Salmon   With Sliced Fresh Mushrooms and Baby Shrimp Butter Mashed Yukon Gold Potatoes

Trio of Bacon Wrapped Petite Tender Tournedos   With Roasted Mushrooms and Red Wine Reduction Sauce, Mashed Yukon Golds

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Published in: on January 10, 2011 at 4:51 pm  Leave a Comment  

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