A Special Menu to Celebrate a
Beautiful Day at the Beach
With Bloody Marys and Blinis
Ahi Tuna Tartar on Wonton Chips
*
Clam Chowder
First Course
Heirloom Tomato Tart with Nicoise Olive Tapenade and Fresh Mozzarella
on a Bed of Mixed Field Greens in a Basil Vinaigrette
Entree
Scrimp Scampi Risotto
Dessert
Chocolate Mousse Torte

To me the beach screams fish and a luncheon says light but since I do not do "light" well, let's say "lighter". I started with a highly seasoned ahi tuna tartar (kind of like a Hawaiian poke in small dice) on a fried wonton wrapper to get the appetite going. I love clam chowder at the beach, so served that in coffee cups with Bloody Marys; another great combo. For the first course I did my kid's all time favorite salad from Thomas Keller's French Laundry Cookbook. It is like tomatoes done two ways: one roasted and hot and placed on a pastry puff pizza and the others chilled and topped with a tapenade and greens dressed in a basil vinaigrette. For the entree I made a plain risotto and spiced it up by adding my classic shrimp scampi with tomatoes at the end along with a dizzle of olive oil, the perfect marriage. Since I was having 16 for lunch I served my chocolate mousse torte for dessert. It is a classic mousse in a chocolate cookie crust and feeds a crowd.
I hope you enjoy a bit of my Indian summer in the depth of winter!
What a beautiful setting and a great menu!
ReplyDeleteWhy wasn't I there?