was served at
(see our Magnolia Place
link on the home page)
The photos were shot by
Charles Moore, who
along with his lovely wife
Linda, enjoyed a
|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.
This unique palate cleanser is
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.
Table for Two