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Hors d'oeuvres
First Course
Entrees
Desserts
Passed Desserts
Buffet
Sample Menus
About
Reviews
Menus
Hors d'oeuvres
First Course
Entrees
Desserts
Passed Desserts
Buffet
Sample Menus
The Raging Skillet
Radio
Chef Rossi
Book
Press
Slideshow
First Course
MEALS
Green lentil salad
in tarragon and white balsamic vinaigrette with charred seasonal vegetables
Baby lettuce salad
with sweet tomatoes and Asiago shavings in herb balsamic vinaigrette
Cuban Caesar salad
with garlic mojo and plantain chips
Pad Thai salad
with Asian vegetables and grilled tofu
Soba noodle salad
in toasted sesame dressing with scallion shavings and vegetable julienne
Wild greens
with shiitake mushrooms and pickled bok choy in a red miso dressing
Gypsy salad of baby lettuces, beets and fennel
in toasted caraway vinaigrette with goat cheese medallions
Grilled asparagus in lemon and cracked pepper
with tarragon remoulade and baby lettuces
Marinated bok choy salad
with Peking duck
Black rice salad
with baby shrimp and barbecued sweet corn
Middle-Eastern Salad
with marinated chick pea salad over baby greens
