Lobster Tails in Lemongrass Broth, Beef Tenderloin Hot Pot

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


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


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


Roasted Shitake Mushroom w Garlic, White Asparagus

Lemongrass Broth w Basil Leaf and Thai Chili

Hot Rice Noodles w Sesame Oil


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

Dressing: Rice Wine Vinegar, Olive OIl, Sea Salt


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

Comments are closed.

%d bloggers like this: