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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Winter Menu Ideas

Dinner

Appetizers, Soups, & Salads

Peekytoe crab & shrimp spring rolls with apple fennel slaw and citrus ginger vinaigrette

Steamed duck potstickers with persimmon cashew conserve and sweet soy broth

African squash soup with cracked coriander creme and Maine lobster

Endive salad with country ham, roasted pear, and aged balsamico

Arugula salad with spicy walnuts, shaved asiago, and mimosa vinaigrette

Steamed Prince Edward Island mussels in coconut lemongrass broth

Seared sea scallops with cranberry bean ragout and acorn squash puree

Pasta & Risotto

Oak grilled capon with cipollini onion, and porcini mushroom ravioli

Herb fettucini with chantrelle mushrooms, leeks, and roasted pearl onion

Braised Carolina rabbit with Swiss chard and bacon ravioli and candied garlic sauce

George's Bank scallops with delicata squash risotto, pumpkin seed oil and crispy fried sage

Seasonal Specialties

Venison loin with roasted chestnut and sweet potato puree, juniper berries and port wine

Oak roasted duck breast with spiced apples, potato fennel gratin and white truffle honey

Braised lamb shank with roasted garilc potatoes, rosemary and baby root vegetables

Hickory smoked pork chop with Yukon gold potato pancakes and pinot noir pear compote

Desserts

Chocolate bombe with candied apricots

Mixed berry cobbler with maple pecan ice cream

Warm chocolate torte with roasted pistachio ice cream

 




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