“I take pride in sourcing the finest, freshest ingredients and preparing a wide selection of Safe Harbor Certified Fresh Fish, prime meats and impeccable produce. You gotta give us a shot!”
Chef Wes Kendrick
3 each large Yellow Onions – Small Dice
1 Stalk of Celery- only Green Ribs – Small Dice
3 Medium Carrots – Small Dice
3 Granny Smith Apples Skin on – Small Dice
3 Tablespoons Chopped Fresh Parsley
1 cup chopped Fresh Sage
4-5 Tablespoons Butter
Sautee these ingredients in butter until Onions are Translucent – Set Aside
In A Large Bowl Combine:
2 cups Chopped and Toasted Nuts (Walnuts, Pecans, 0r Chestnuts)
1 cup Chopped Cranberries or Raisins
8 Quarts Cubed Dried Bread
Salt and Pepper to Taste
1 ½ Cups Bread Crumbs
1 cup Melted Butter
4 Whole Eggs
4-6 Cups Chicken Stock (Depending on how moist you prefer)
Toss in Vegetables and place in a Buttered Casserole Dish, Cover
Bake at 350 for 40-45 minutes
Remove Cover for the last 10 minutes to brown top
16oz Premium Smoked Salmon (Cold Smoked, Sliced Thin, Rolled into Four-4oz.
Portions, chill in refrigerator until time to assemble.)
1 cup Crème Fraiche or Sour Cream
1 TBS Chopped Fresh Parley
1 TBS Chopped Fresh Shallots
Zest of one Lemon (Finely Chopped)
1 tsp Fresh Lemon Juice
Combine all ingredients in a small mixing bowl, mix well, chill.
2 large Russet Potatoes, peeled and shredded into shoestring lengths using a mandoline.
Salt & Pepper
Melt butter in a Teflon sauté pan over medium heat. Place ¼ of shoestring potatoes into pan and twist potatoes into an approximate 5 inch circle. Salt and Pepper to taste and sauté until golden brown. Flip and brown other side. Drain on a paper towel and repeat process for the next 3 portions.
Warm Potato Galettes briefly in the oven just before serving. Place in the center of the plate atop a few freshly dressed greens. Spread the parsley-shallot cream on the potato, top with a portion of Smoked Salmon. Garnish with shaved red onion and cherry tomato halves.
(Serves four as a main course or 6 as a First Course)
Oven Roasted Shrimp
20 16-20 count Chilled Raw Shrimp (peeled and de-veined, tails on)
¼ cup Extra Virgin Olive Oil
¼ cup chopped Parsley
½ teaspoon Red Chili Flakes
Combine olive oil, parsley, and chili flakes in large mixing bowl. Toss shrimp in mixture. Arrange shrimp on a sheet pan, salt as desired, and roast in 400 degree oven for 5-8 minutes or until cooked thru. Chill in refrigerator.
¼ cup chopped Shallots
½ cup Honey
2 tablespoons chopped Capers (rinse first)
2 cups Champagne Vinegar
1 ½ cups Champagne
½ cup Whole Grain Mustard
2 ½ Tablespoons Chopped Dill
3 Tablespoons Chopped Tarragon
Pinch Salt & Pepper
Combine all ingredients in a medium mixing bowl, whisk until combined. Chill. (Re-whisk just before tossing salad with vinaigrette, as this dressing will separate)
Selected Farm Fresh Baby Greens
Sliced fresh Avocado (1/4 per guest)
Shaved red onions or Fresh Onion Sprouts
Fresh Seasonal Tomatoes cut in wedges
Sliced Cucumber if desired for extra crunch and flavor
Toss greens in Vinaigrette. Place in shallow bowl or on plate. Arrange Shrimp and Avocado slices around the edge. Top with onion. Serve immediately.