This dinner
was served at
(see our Magnolia Place
link on the home page)
Seneca Lake.

The photos were shot by
renowned photographer,
Charles Moore, who
along with his lovely wife
Linda, enjoyed a
wonderful evening.
Riesling Poached Shrimp
with lemon-horseradish sauce

The shrimp is poached in a local riesling wine
with peppercorns, bay leaves, and a half
lemon.  The sauce is created with sour cream,
fresh horseradish, chives (from our garden),
lemon zest, and the boiled down poaching
Grilled Hearts of Romaine
with blue cheese vinaigrette & pickled onions

I actually grill the romaine heart with oil, sea
salt, and freshly cracked pepper.
It is topped with my special vinaigerette, and
pickled red onions.
Cassis Sorbet
This unique palate cleanser is
made with
Cassis Liqueur from the nearby
Finger Lakes Distilling.
Fire Grilled Rosemary & Garlic Sirloin
with TWO GOATS stout pan sauce.

I marinate a freshly cut (2 inches thick) choice, top sirloin steak with
rosemary from my garden,  freshly crushed garlic, and virgin olive oil.
Grilled on a 500 degree fire, sliced and topped with a stout pan sauce
made with oatmeal stout, from the very local
Two Goats Brewery.

                                The steak was accompanied by                                    
goat cheese mashed potatoes and grilled oriental asparagus
Mixed Berry Crepe
with Grand Marnier

Fresh blackberries & strawberries,
sugared, partially crushed, and
splashed with Grand Marnier.
The crepe filling includes,
marscapone cheese, orange zest,
whipped cream, and some crushed
A perfect ending to the meal.

Return to
Table for Two