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Strategies & Market Trends : P&F Gatherings -- Ignore unavailable to you. Want to Upgrade?

To: Ms. X who wrote (647)	10/6/2000 6:11:27 PM
From: Carolyn	Read Replies (1) \| Respond to of 2909

Well, some of us may want something we can sink our teeth into!

To: Ms. X who wrote (647)	10/6/2000 6:55:27 PM
From: Ms. X	Read Replies (9) \| Respond to of 2909

OK folks - we have choices for dinner. First off, do you want a three course or four course meal? The difference you ask.... A three course would be a choice of one appetizer, main entree and desert. A four course would be a choice of one appetizer, soup or salad, main entree and desert. You could do a combo here and have soup, salad, main and desert or appetizer, soup or salad, main and desert.... We have to decide THAT first. For the main course we can choose three options so those wanting beef aren't stuck with chicken or vice versa. Here we go. Pick two or three from the appetizer, soup and salad menu. Appetizers: Chilled Jumbo Gulf Shrimp Hearts of Palm and Belgian Endive Freshly Shucked Oysters or Clams - Half dozen - Dozen Derby's Famous Crab Cakes Vineyard Escargot (I won't speak to you if you pick this) Oyster "Derbyfeller" Hmmm, could this be Rockefeller? Soups: Main Lobster Bisque Southwestern Corn Chowder Baked Onion Soup Salads: Brown Derby Cobb Salad Combination of fresh salad greens, avocado, diced tomato, crisp bacon, chicken breast, hard boiled egg and Bleu Cheese. Tossed with Cobb's Old Fashioned French Dressing. Fresh Buffalo Mozzarella and Sliced Beefsteak Tomatoes Field Greens with Extra Virgin Olive Oil and Basil Baby Green, Bibb and Radicchio Lettuce Roma Tomatoes, cucumbers, homemade citrus herb balsamic vinaigrette Traditional Caesar Salad. Main Entree Choose 3 from the following. Osso Bucco Minted gremolata, baby artichoke and creamed Morel sauce Domestic rack of lamb Stone ground mustard herb crust and lamb essence Grilled Double Pork Chops Apple mustard glaze bourbon pork reduction braised red cabbage Grilled Veal Chop Marianated portobello, sundried tomato and bordelaise sauce Orange Roasted Half Duckling On Bok Choy with Mandarin Ginger Reduction Roast Prime Rib of Beef 20oz King Cut 12 OZ Queen Cut 14OZ N.Y. Steak Sirloin Steak Mesquite grilled 24OZ Beef Porterhouse Wild mushroom bardino demi-glace 12OZ Filet Mignon of Beef Mesquite Grilled Ribeye Steak Mesquite Grilled (They're big on that Mesquite thing) Grilled Pacific Salmon Caviar dill beurre blanc and fennel red onion slaw (somehow the words beurre blanc and slaw just don't sound good together) Swordfish and Alaskan King Crab Legs Oscar Lemon herb sauce, asparagus and hollandaise glaze Chiliean Sea Bass Lemon zest panko crust, her oil and toasted Mediterranean citrus cous cous. Pan Seared Halibut and Sea Scallops Creamy clam, potato sauce and roast parisienne potatoes Broiled Lobster and Beef Mignonette Saffron butter and beef jus reduction All entries include choice of potatoes and hot veggies. Dessert: Now for the good part... Brown Derby Signature Tiramisu Espresso dipped lady fingers and sweet mascapone with cocoa and vanilla sauce. Homemade Bread Pudding Brandy vanilla sauce Hollywood Cheesecake Served with trio of sauces Brown Derby Apple Tart Thin sliced apples arranged on top of a rich creme patisserie flavored with ground almonds baked in a sugar dough crust Creme Brulee Famous Grape Fruit Cake (too close to Christmas for any kind of fruit cake, famous or otherwise.) ----------- There y'all have it. Knock it down to your favorites and we'll get a consensus. Jannie