Welcome to the last week of 2021! The entire Food and Beverage team and I wish you all a very happy New Year and a prosperous 2022. We will not be doing Culinary Corner in person this monday, we will return to normal schedule the following Monday.
So the menu this week is a good one, I hope you like it.
The soup of the week is going to be Root Vegetable purée. Basically we take carrots, parsnips, onions, garlic, and turnips, roast them until they are soft and sweet, and purée them into a chicken-based broth. We will season with a little miso, plus a little of this and that. The servers will drizzle a little bit of parsley-infused olive oil over the top to round it out. We haven't done this one in a while, so I am looking forward to it. As an added bonus if you have a bowl of this, you will have eaten your vegetables for the day and can have all the dessert you want. I will sign a note for your doctor.
The cheese this week is St André, with Lingonberries. St André is a triple-cream bloomy-rind cheese [think of Brie, but much softer, richer and yummier]. Lingonberries are a European berry, similar to red currants, or even cranberries but sweeter.
For the appetizer of the week, we wrap large, peeled Shrimp in Bacon and roast them until crispy. We make a reduction of 90 Shilling ale, grain mustard, and finish with our own honey from our apiary. Garnished with fresh chives.
At Lunch we have Poached Atlantic Salmon topped with Crawfish butter. this is a basic Beurre Blanc (fancy talk for butter sauce), with crawfish meat. This is served over Brie-cheese grits, and crispy fried green tomatoes.
The burger this week is a new one for us. The Meatloaf Burger is exactly what it sounds like, we make a batch of meatloaf, complete with bread crumbs, eggs, ketchup, Worcestershire, etc. We make patties of that and fry them on the griddle, and then serve it on a bun with gravy. For a side dish this week, we have beer-battered button mushrooms.
Also, we have a Meatball Calzone, with pork and beef meatballs, house marinara, and mozzarella cheese folded into pizza dough and baked. We serve this with more marinara, and of course Garlic Bread.
Speaking of garlic, the pasta this week is Fresh Spinach Spaghetti made by our own Sous Chef Samten Tharchin, this is tossed with fresh garlic, olive oil, fresh mozzarella, basil, tomatoes and pine nuts. We top this one with shaved Parmesan cheese.
We have Corned Beef Reuben at Lunch, with lots of corned beef, Swiss Cheese, sauerkraut and Thousand Island dressing. This is served with Shoestring fries.
Finally for a Vegetarian special we have marinated Baked Tofu, tossed with brown rice and roasted butternut squash, served in a miso-ginger and maple broth and topped with bean sprouts, snow peas and sesame seeds. This one is really yummy, if you haven't had tofu, this is a good first step.
For lunch specials, try the Beef Tenderloin rubbed with dried Porcinis and served with a creamy Madeira sauce, or maybe the Crispy Snapper on a Kaiser roll with sliced heirloom tomatoes.
On the buffet for dinner, look for Bacon Wrapped Pork Tenderloin, and especially the Moroccan Lamb Stew.
Of course for New Year's Eve we will be serving Carved Beef Tenderloin and Steamed Lobster Tails among other things at our regular dinner time before everyone goes upstairs for Angie's wonderful New Year's Eve Speakeasy party. For New Year's Day, we have a Brunch from 11-1:30 with Rack of Lamb and Turkey Breast as well as a Waffle Station. Bob will be passing around Bloody Marys I'm sure and we really hope you enjoy it.