Chilled braised salmon layered with glazed sliced

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Chilled Braised Salmon Layered with Glazed Sliced Cucumbers Salmon poached in a court bouillon, then chilled and layered with thinly sliced cucumbers. Tuscan Style Grilled Butterflied Leg of Lamb Lamb marinated in garlic, olive oil, herbs, and spices, and then charcoal grilled. Roast Quail Stuffed Roasted quail, stuffed with wild rice, pate de foie gras, mushrooms, herbs, and brandy, and served with grappa and white wine sauce. Green Tuscany Salad with cubed Havarti cheese, sliced red onions and cannellini beans Global Table ~~ India Appetizers Shrimp Fritters with tomato relish Cheese Platter and Fresh Breads Samosas with tamarind sauce Entrée – Mixed Grill Indian Lamb & Beef Kebab, Tandoori Chicken Tikka, and Smoked Salmon Fillet Traditional Indian marinades of fresh spices, mint, and yogurt are used to marinade the lamb, beef, and chicken. The salmon is marinated and then lightly smoked with apple wood. Saffron Rice Decorated with sautéed peaches, almonds, and pistachios. Grilled Vegetables Red new potatoes, onions, carrots, eggplant, zucchini, and squash.
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  • Spring '13
  • Eppley
  • Indian cuisine, Foie gras

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