Portland Home Chef | FALL
6211
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FALL

Blue Cheese Polenta Cakes Topped with Prosciutto and Toasted Marcona Almonds

Crostini with Warm Pear Slices, Brie and Toasted Pine Nuts

Filo Tarts Filled with Ricotta, Gruyere, Prosciutto, Leek and Thyme

Endive Leaf with Pear, Goat Cheese Mousse and Pistachio

Saffron Risotto Cakes Topped with Dungeness Crab and Tomato Chutney

Scallion-Ricotta Blinis, Smoked Salmon, Dill, Capers, Lemon Crème Fraiche, Red Onion

Prosciutto Wrapped Shrimp Skewers with Lemon Aioli

Salmon Cakes with Sauce Bretonne and Avocado

Dungeness Crab Cakes with Lemon Aioli

Roasted Fingerling Potatoes with Crème Fraiche, Smoked Salmon and Chive

Butternut Squash Latkes with Duck Confit, Cranberries and Clabbered Cream

Stilton Stuffed Mushrooms

Crostini with Duck Confit, Frisee and Cherry Chutney

Steak Bruschetta – Broiled Steak with Arugula and Caramelized Red Onion Jam

 

Appetizer/Salad/Soup

Winter Spice Roasted Squash Salad with Endive, Fromage Blanc and Crispy Leeks

Puff Pastry Vol Au Vent Stuffed with Wild Mushrooms

Mixed Fall Greens Served with Warm Buttered Apples, Fromage Blanc and Toasted Walnuts

Salad of Endives with Crispy Fingerling Potatoes, Basil, Prosciutto and Poached Farm Egg

Handmade Pumpkin Ravioli with Sage Scented Cream and Chestnuts or Hazelnut Brown Butter

Whole In-Shell Manilla Clam Chowder with Blue Potatoes, Broccoli Raab, Pancetta, Garlic Crostini

Butternut Squash Soup, Caramelized Apples, Winter Spiced Crème Fraiche, Toasted Hazelnuts

Duck Confit Stuffed Crepes with Dried Cherry Chutney Over Chef’s Garden Greens

Salad Russe Served in Butter Lettuce Cup (Diced Potato, Beet, Carrot, Tarragon, Farm Egg Aioli)

Warm Spinach Salad with Toasted Pine Nuts, Stilton and Port Caramelized Onions

Roasted Pear Halves Stuffed with Fromage Blanc, Honey and Walnuts Served Over Mixed Greens with Champagne Vinaigrette

 

 

Entree

Lamb Racks with Mustard Crust Served with Parsnips Au Gratin, Garlicky Green Beans and Chanterelles

Duck Breast with Sour Cherry Balsamic Reduction Served with Crisp Rosemary Roasted Parsnips, Baby Carrots, Shallots, Rosemary and Pancetta

Marcona Almond Mint Pesto Crusted Lamb Racks with Pinot Jus, Potato-Leek Filo Pie and Spinach Stuffed Mushrooms

Roasted Pork Loin with Cranberry-Apple Compote, Creamy Polenta, Broiled Brussel Sprouts and Leeks

Beef Tenderloin Steaks Topped with Blue Cheese and Roasted Garlic Served with Pinot Jus, Fingerlings and Onion Gratin

Green and Black Peppercorn Crusted Porterhouse with Cognac Cream Sauce Served with Roasted Fingerlings and Brussel Sprouts with Toasted Walnuts and Crispy Leeks

Seared Salmon with Handmade Pasta, Crispy Pancetta, Wilted Spinach, Chanterelles, Onion, Garlic and Lemon Sauce

Salmon in Filo with Brie and Tarragon Served with Herb Roasted Fingerlings and Braised Julienne of Carrot, Thyme and Leek

Pistachio Crusted Sole Meuniere (Lemon, Caper, Parsley, Brown Butter) Served with Roasted Garlic Wild Mushrooms and Pan Fried Smashed Baby Potatoes

Crab Stuffed Sole Roulades with Beurre Blanc, Wild Mushrooms and Spinach Souffle

 

Dessert

Blackberry Apple Cobbler with Cinnamon-Almond Cookie Crust and Vanilla Ice Cream

Dark Chocolate Crepes Stuffed with Chocolate Mousse and Toasted Almonds

Rustic Brown Butter, Hazelnut and Pear Galette with Vanilla Ice Cream and Salted Caramel

Mocha Chocolate Mousse Cake Served with Chocolate Sauce and Clabbered Cream

Bittersweet Chocolate, Espresso and Mascarpone Pots De Crème

Brown Butter Apple and Walnut Crepes with Cinnamon Spiced Creme Fraiche

Warm Chocolate Cake with Hazelnut Brittle Ice Cream and Dark Chocolate Sauce

Winter Spiced Roasted Squash with Sabayon and Hazelnut Brittle

 

Date

March 7, 2017

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