Glass Bazaar
Jan. 3, 2013
• 2:58 AM
• 5,004 days ago
Glass Bazaar
Jan. 3, 2013
• 2:58 AM
• 5,004 days ago
March Magic
March 4, Monday, 6:00 p.m.
This Meal is Magical
Gary Nicely, $48.00
You'll enjoy every bite. On the menu: Pan seared Moroccan style potato pancakes with toasted almonds, sun dried tomatoes and basil oil; Snake River Farms Pork Tenderloin Saltimbocca with Prosciutto de Parma, aged provolone and sage chardonnay demi glaze; Strawberry mascarpone crepes
March 11, Monday, 6:00 p.m.
Spring Roast
Dean Russell, $48.00
Flavors will pop when roasted to perfection. On the menu: Roasted Beet and Goat Cheese Salad, Roasted Pork with Herb Dumplings; Caramelized Roasted Pear with Sabayon and Raspberries- it's like magic
March 13, Wednesday, 6:00 p.m.
Food and Wine Magic
Terri Geiser, $48.00
It's the wow factor. On the menu: Goat cheese and dried fruit tartlets; Stuffed roasted Pork with cherry Port sauce; Garlic and Bourbon mashed sweet potatoes; Finishing with Coconut cake layered with raspberry filling. This meal will be paired with a rich and delicious French Cotes du Rhone red wine
March 18, Monday, 6:00 p.m.
East Meets West
David Pinckney, $48.00
Try this for a magical dinner! On the menu: Duck Confit Wonton with Hoisin Glaze; Pan Seared Chilean Sea Bass with Lobster Butter and Pimento Cheese Grits; Chocolate Frangelico Squares with Raspberry Coulis
March 20, Wednesday, 6:00 p.m.
Celebrate the 1st day of Spring
Peter Glander, $48.00
Celebrate the fresh bounty of Chef Glander's favorite magical season! On the menu: Sweet salad greens with a preserved lemon vinaigrette; Spring soup with peas or watercress depending on what the early spring season brings; Roasted Spring Lamb topped with a crust of spicy greens and a warm vegetable salad; finishing with a Cruze Farm buttermilk panna cotta with sweet candied rhubarb.
March 25, Monday, 6:00 p.m.
A Taste of Local Cuisine
Stephen Myers, $48.00
It doesn't get any better than this. On the Menu: First Course: Golden Heirloom Tomato Gazpacho; Second Course: House Smoked Duck Breast, Served Over A Buttermilk Cheddar And Bentons Bacon Corn Pudding. Topped With Grilled Peach Chutney; Third Course: Individual Apple Tarts Topped With Vanilla Bean Infused Double Cream.