Make plans now for the “French Creole” dinner by Chef J.J. Decker on Fri., Mar. 6.
First Course: Shrimp and Sausage Gumbo: A traditional creole-style gumbo made with dark roux, shrimp and clam stock. Flavored with garlic, onions, red bell peppers, smoked sausage and shrimp.
Wine: A to Z Rose ’07
Second Course: Creole Caesar Salad. A classic caesar with the unique additions of pickled garlic, creole mustard and mushroom soy.
Wine: Rudi Wiest Rhine River Riesling ’06
Third Course: BBQ Shrimp with Rosemary Biscuits. Shrimp baked with butter, olive oil and spices, then finished with a sauce of BBQ spices and cream. Served over savory herb biscuits.
Wine: Joseph Drouhin La Foret Pinot Noir ’06
Fourth Course: Stuffed Pork Tenderloin En Croute. Tender pork medallions wrapped in puff pastry with a herbed, vegetable mixture and draped with creole mustard cream sauce. Served with corn maque choux and cajun roasted potatoes.
Wine: Seghesio Old Vine Zinfandel ’06
Dessert: Bourbon Peach Blueberry Cobbler with Vanilla Ice Cream
Wine: Yalumba Fortified Museum Muscat
Cost: $70 per person, included tax and gratuity
Call the Chart Room Restaurant at 235-0406
There’s also an “Uncorked with a Room” package. Call (800)478-0400 now. Below, the view from unit 714 at Land’s End Lodges.
NEW LIGHTHOUSE SPECIAL at “endofthespit.com” : Bid on a halibut fishing trip for two on the f/v Obsession. Capt. Richard Baltzer has more than 25 years’ experience in Alaska waters. He knows where the halibut live!! Value of the trip is $480. Bid high, bid often at endofthespit.com
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