| This dinner was served at Magnolia Place (see our Magnolia Place link on the home page) overlooking beautiful Seneca Lake. The photos were shot by renowned photographer, Charles Moore, who along with his lovely wife Linda, enjoyed a wonderful evening. |
| Riesling Poached Shrimp with lemon-horseradish sauce The shrimp is poached in a local riesling wine with peppercorns, bay leaves, and a half lemon. The sauce is created with sour cream, fresh horseradish, chives (from our garden), lemon zest, and the boiled down poaching liquid. |
| Grilled Hearts of Romaine with blue cheese vinaigrette & pickled onions I actually grill the romaine heart with oil, sea salt, and freshly cracked pepper. It is topped with my special vinaigerette, and pickled red onions. |
| Cassis Sorbet This unique palate cleanser is made with Cassis Liqueur from the nearby Finger Lakes Distilling. |
| Fire Grilled Rosemary & Garlic Sirloin with TWO GOATS stout pan sauce. I marinate a freshly cut (2 inches thick) choice, top sirloin steak with rosemary from my garden, freshly crushed garlic, and virgin olive oil. Grilled on a 500 degree fire, sliced and topped with a stout pan sauce made with oatmeal stout, from the very local Two Goats Brewery. The steak was accompanied by goat cheese mashed potatoes and grilled oriental asparagus |
| Mixed Berry Crepe with Grand Marnier Fresh blackberries & strawberries, sugared, partially crushed, and splashed with Grand Marnier. The crepe filling includes, marscapone cheese, orange zest, whipped cream, and some crushed berries. A perfect ending to the meal. |
| Return to Table for Two |