Lobster Tails in Lemongrass Broth, Beef Tenderloin Hot Pot

Beach Plum Chef of Cape Cod Personal Chef and Catering  beachplumchef.com

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Poached Lobster Tail and Claws in Lemon Grass Broth

Beef Tenderloin Hot Pot

 

Plated First Course:

Dennis Oysters on the Half Shell – served w mignonette sauce, organic cocktail sauce, lemon

Individual Mixed Olive Bowls Marinated w Spices & Extra Virgin Olive OIl

Iggy’s Sourdough Bread Basket, Irish Fine Gold Butter

Entrée:

Lobster Tail and Claws Poached in Lemon Grass Broth

Steamed Local Black Mussels

Sweet Potato Fritter with Infused Ginger Oil and Lemon Juice

Sauteed Garlic Greens w Black Sesame Oil

Lime Creme Fraiche Served on the Side

Second Entree:

Grass Fed Beef Tenderloin Hotpot –

Pan Seared Beef Tenderloin with Sechzuan Pepper Crust – sliced pave style across a bowl of crisp lettuce

Sides:

Roasted Shitake Mushroom w Garlic, White Asparagus

Lemongrass Broth w Basil Leaf and Thai Chili

Hot Rice Noodles w Sesame Oil

Salad:

Micro Greens, Minced Green Tomato, Shaved Organic Carrot, Organic Sunflower Sprouts, Matchstick Cucumber

Dressing: Rice Wine Vinegar, Olive OIl, Sea Salt

Dessert:

Matchstick Asian Pear w Lemon Juice, Fresh Raspberries, Raspberry Coulis

Ginger Tuile Cookie

Original Menu, Copyright © March 2012, Beach Plum Chef of Cape Cod.

All Rights Reserved.

beachplumchef.com    USA

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