Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
spacerThe Chefs Menusspacerspacer
Winter Menusspacer
Spring Menusspacer
Summer Menusspacer
Fall Menusspacer
Hors D’oeuvrespacer
Bar Menuspacer
Dessert Menusspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Summer Menu Ideas

Dinner

Soup

Red & yellow roasted pepper bisques with a spicy grilled shrimp relish

Appetizer

Shrimp and scallop strudel with champagne caper butter

South Carolina grilled quail with sage cornbread and fig pistachio chutney

Fried green tomato and fresh mozzarella with arugula and pine nut pesto

Salad

Spinach and strawberry salad with extra virgin olive oil and twenty year old Balsamic

Selection of field greens with caramelized shallot and applewood smoked bacon vinaigrette

Entree

Macadamia nut crusted black grouper with roasted banana cous cous and margarita butter

Potato wrapped pork tenderloin with pear compote and Coca Cola demi glace

Sesame seared tuna with udon noodles, tempura vegetables and ponzu

Chateaubriand with asparagus, turned potatoes and Bearnaise

Dessert

Cinnamon beignets with rum raisin ice cream and molasses

Coconut baba with pineapple chutney and banana mascarpone ice cream

Butterscotch creme brulee with brownie madeleine

Selection of three sorbets or ice cream served in an almond sesame bowl

 




© 2018 Atomic Gourmet - Powered by infaCORE™