94's Blog

BUTTER - Peach'B'Gone - Butter, Peach, Tarragon, Honey, Sea Salt.

SOUP - Creamy Artichoke with sweet pepper, fennel and pasta - This is not a heavy soup. I started with chic stock and added cream. I did not thicken it.

DESSERT
"Gravel Lane" silk (like rocky road, but smaller bits of everything--get it?)
Chocolate-Butterscotch silk (Arriba* & Buttershots)
Hazelnut Latte silk (Hazelnut Crust w/caffe Umbria Espresso & Frangelico
Lemon silk
Jeff's Disaronno (Amaretto) Peach Crisp with Redmill Grain Blend Crust

*Arriba is the name of a beautiful single plantation chocolate grown in Ecuador then processed in Switzerland in a dark styling. An easy chocolate to pair with wines.

SOUP - Potato Cheddar made with Fiscalini Cheddar

DESSERT
"Gravel Lane" silk (like rocky road, but smaller bits of everything--get it?)
Chocolate-Butterscotch silk (Arriba* & Buttershots)
Hazelnut Latte silk (Hazelnut Crust w/caffe Umbria Espresso & Frangelico
Lemon silk
Jeff's Disaronno (Amaretto) Peach Crisp with Redmill Grain Blend Crust

*Arriba is the name of a beautiful single plantation chocolate grown in Ecuador then processed in Switzerland in a dark styling. An easy
chocolate to pair with wines.

BUTTERS - Apple Jack, and last night I made, soon to grace a butter cup near you ... Peach'B'Gone - Butter, Peaches, Taragon, Lemon Juice, Honey and Coarse Italian Sea Salt.

SOUP - Seafood Chowder with crab, clams, fish, cream, potato, bacon

DESSERTS -
BlackBerry Cobbler
Peanut Butter Silk
Lemon silk
"Mounds", Coconut silk topped with Arriba ganache
Arriba is the name of a beautiful single plantation chocolate grown in Ecuador then processed in Switzerland in a dark styling. An easy chocolate to pair with wines.
Jeff's Disaronno (Amaretto) Peach Crisp with Redmill Grain Blend Crust

BUTTER - Merlot Pepper also Apple Jack

SOUP - Tomato Parmesan - made with parmesan stock, herbs.

DESSERTS -
BlackBerry cobler
peanut butter silk
Arriba Chocolate silk
lemon silk
"mounds" coconut silk topped with Arriba ganache
Arriba is the name of a beautiful single plantation chocolate grown in Ecuador then processed in Switzerland in a dark styling. An easy
chocolate to pair with wines.

Butter - 'Apple Jack' - Butter, Apples, Lemon Zest and reduced Woodford Reserve Bourbon.

SOUP - Tomato Parmesan - made with Parmigiana Reggiano stock, herbs.

BlackBerry cobler
Peanut butter silk
Arriba Chocolate silk
Lemon silk
"Mounds" coconut silk topped with Arriba ganache
Arriba with the name of a beautiful single plantation chocolate grown in Ecuador then processed in Switzerland in a dark styling. An easy chocolate to pair with wines.

Butter - 'Apple Jack' - Butter, Apples, Lemon Zest and reduced Woodford Reserve Bourbon.

SOUP - Tomato Parmesan - made with Parmigiana Reggiano stock, herbs.

DESSERT
Chocolate silk with choc crumb crust
Peanutbutter silk
Butterscotch silk
Chef says she is working on more!

SOUP - Summer Minestrone - made with ham hock stock, san marzano tomato and fresh vegetables.

DESSERTS
Lemon tart
Orange braised apricots w/ Noe Sherry Caramel Cream -
Chocolate silk with choc crumb crust
Peanutbutter silk
Butterscotch silk

BUTTER - Pink Peppercorn with White Raspberry

SOUP - Manila clam chowder

DESSERT
Sweet Ginger Tart
Peanut Butter Fudge
Blackberry cobbler in puff pastry
Lemon tart
Walnut fudge tart
Mexican Choc in pepita crust (pumpkin seed)

SOUP - Summer bean with cinnamon basil and a hint of heat.

DESSERT
Sweet Ginger Tart
Blackberry cobbler made the old fashioned way with a bisquit top.
Cherry w/ Lavendar and Pink Peppercorn
Turtle
Peanut Butter Fudge

Nic's Compound Butter Selection:
Blue Cheese Pepper Pear Butter with Zest of Lemon

SOUP - Summer bean with cinnamon basil and a hint of heat.

DESSERT
Sweet Ginger Tart
Valrhona Mousse
Blackberry cobbler made the old fashioned way with a bisquit top.
Cherry w/ Lavendar and Pink Peppercorn
Turtle
Peanut Butter Fudge

SOUP - Summer bean with cinnamon basil and a hint of heat.

DESSERT
Coconut Macaroon
Sweet Ginger Tart
Valrhona Mousse

In the OVEN ready around 1:30ish
Blackberry cobbler made the old fashioned way with a bisquit top.

And Chef says, "Working on more...".

SOUP -
Manila Clam Chowder

DESSERTS
Blackberry Gran Marnier Crisp
Coconut Macaroon
Ginger Tart

BUTTER
Blue Cheese Pepper Pear Butter with Zest of Lemon

I know it's a little early for Seafair pirates, but I just couldn't help myself.

Today's Soups & Desserts

Nic's Compound Butter Selection:
Blue Cheese Pepper Pear Butter with Zest of Lemon

SOUP - There is only a small amount of the tomato left and then it's on to Manila Clam Chowder

DESSERT
Caramel Fudge tart
Apricot Chevre Crumble
Blackberry Gran Marnier Crisp
Cheesecake with fresh Raspberries
Coconut Macaroon
Raspbery Chocolate Chunk
Ginger Tart

SOUP - Chunky Tomato Basil with San Marzano tomato, basil, cream and chicken broth. Yummy!

Caramel Fudge tart
Apricot Chevre Crumble
Blackberry Gran Marnier Crisp
Cherry Chocolate Chunk Tart
Cheesecake with fresh Raspberries

Coming soon to a tray near you,

Coconut Macaroon
Raspbery Chocolate Chunk
Ginger Tart

Not going to make it in tonight? Don't worry we'll have something fabulous tomorrow!

SOUP - Chunky Tomato Basil

Caramel Fudge tart
Apricot Chevre Crumble
Blackberry Gran Marnier Crisp
Cherry Chocolate Chunk Tart
Cheesecake with fresh Raspberries

Dilled Manila Clam Chowder

Caramel Fudge tart
Apricot Chevre Crumble
Blackberry Gran Marnier Crisp
Cherry Chocolate Chunk Tart
Cheesecake with fresh Raspberries

Kade was born 8 lbs 12.2 oz and 20 inches long at 9:18 am 07/09/07.

Here's a picture so you can see what he looks like.

http://b0x.net/Family/Kade/1st_Day/images/IMG_2381.jpg

Soup - Manilla Clam Chowder

Desserts
Apricot Chevre Crumble - Merv's Fresh Apricot
Valrhona with a Peanut Butter Core
Black Muscat Pear
Madagascar Bourbon Vanilla/fresh raspberries
Lemon Prickly Pear
Valrhona & Black Seal Rum

So Sez Jenna May!

Soup - Clam Chowder

Desserts
Apricot Chevre Crumble - Merv's Fresh Apricot
Cherry chocolate chunk
Valrhona with a Peanut Butter Core
Black Muscat Pear

And Chef will be back tomorrow to make us more!

We will be closed until the 5th at 5:00 pm. See you for dinner!