From Simple to Sublime
Executive Chef Gerard Thompson creates personalized menus of his signature dishes and presents interpretations of American cuisine, from hors d’oeuvres to a three-course dinner. And of course, desserts take the cake.
These are some of our favorites:
Hors d-oeuvres
- Upland Bird Quesadillas
- Barbecued Duck Tostadas
- Marinated Tomato & Basil on Grilled Homemade Sourdough Bread
- Chilled Cocktail Shrimp marinated in Tequila, Cilantro & Lime
- Seared Rare Ahi Tuna on Crisp Kennebec Potato Chips
- Tuna, Vegetable or Chilled Marinated Beef Sushi Roll
- Goat Cheese Crouton with Marinated Peppers
- Potato-Crusted Shrimp
Entreés
- Herb-Roasted King Salmon, White Truffle Potato Puree with Sweet Corn Broth
- Grilled Filet of Beef with Roasted Jalapeño Cheddar Potatoes and Portobello Mushrooms
- Roasted Leg of Lamb with Fingerling Potatoes, Grain Mustard Sauce and Pear-Kumquat Chutney
- Orecchietta Pasta with oven-roasted Chicken Breast, Wild Mushrooms, Heirloom Tomatoes and Boursin Cream Sauce
Cakes
- Vanilla Chiffon with Berries and White Chocolate Mousse, topped with Vanilla Buttercream
- Chocolate Hazelnut with Espresso Cream, topped with Chocolate Ganache
- Carrot Cake with Crème Fraîche and White Chocolate Buttercream
- Chocolate Decadence with Raspberries and Raspberry Mousse, topped with Mass Ticino Rolled Fondant
Created by RD2