First Courses

     Caponata Cocktail

     Cream of Eggplant Soup ~ Brennan’s of Dallas

     Individual Mushroom Souffles

     Cream of Pecan Soup

     Apple and Celery Soup with Sauteed Apple Rings

     Quinoa Blini with Gravlax, Horseradish Cream and Caviar

     Fried Mozarella with Lettuces, Marinated Tomatoes, and Fresh Basil Vinaigrette

    Lemon and Lime Garlic Cream Soup garnished with Shrimp, Pine Nuts and Fresh Coriander ~ Citromos fokhagymakremleves

     Mussels with Snail Butter ~ Moules a l’Escargot 

              Shrimp, Avocado and Mango Cockatail

     Spring Vegetable Soup with Pesto

     Sweet Potato Peanut Soup

             Roasted  Red Pepper and Parmesan Flans ~ Flans aux poivrons rouge et Parmesan

              Seafood Soufflés ~ Soufflés de la mer

              Cajun Crayfish (This dish may be baked in shells, gratin dishes, or in prebaked tart shells made in pans with removable bottoms, between 3 – 4 inches in diameter.)

              Dorka’s Cold Sour Cherry Soup ~ Dorka Hideg Meggylevese

              Salad of Fillet of Smoked Trout, Fresh Corn, Mâche, Tomato and Thyme with Balsamic and Garlic Vinaigrette  (This salad is the Main Course of the Occasional Menu:  An After-Theater Supper.  Simply reduce the size of the salad to serve it as a First Course.

soupe aux carottes all 005              Velouté de carottes au curry ~ a warmly spiced French Carrot Soup

rock lobster tails with sauce musacat beaume all 019              Rock Lobster Tails (Queues de langoustines) with Sauce Muscat Beaumes de Venise

riz safran lambbrochettesredwine sauce redwine marin eggplatrico 038     Eggplant Tricolore Ottolenghi

spiced almond soup madewith homemadestock 018              Spiced Almond Soup

kitchen soup finished 013              Kitchen Garden Soup with Little Bread Soufflés

onionsouping caldo verdesoup all 008              Caldo verde ~ a traditional Portuguese soup

splitpea soup finished 001              Green Split Pea Soup ~ Erbsensuppe

Braesola with mango caramelized wine baies roses last touch 045             Tartare de mangue et Bresaola ~ Mango and Bresaola with Caramel de vin rouge ~ Caramelised Red Wine Sauce

aqua fresca and greens with sass 015              Greens and Bacon with Garden Sass

tomatotatinall and some cafe liegoising icecreamboules for freez 028              Tatin de tomates ~ Upside-down Tomato Tart

langoustines grille finished 003              Queues de langoustes grillées Kinshasa ~ Grilled Rock Lobster Tails Kinshasa Style

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