During a one-hour zoom session on Monday, July 13, we generated and selected the menu to be performed on Saturday, July 18.
Lots of choices for omnivores, pescatarians, and vegetarians; and, ample room to play and invent culinary masterpieces.
AMUSE-BOUCHE
In Florida they always begin a night
With honey-mustard gator bites
APPETIZERS
SEQUESTERED CRUSTACEAN THERMIDOR
Tonight we have a porringer of scallions steamed,
And vinegar baked crab, served piping hot;
Shallot and Chardonnay reign supreme,
Sprinkled with delicate apricot
CLAUSTROPHOBIC PEPO RITUAL
Quenelles of pickled acorn squash and peas,
With kale and tomatillo relish,
Topped with refreshing quinoa and green tea,
And gnocchi there to embellish
MAIN COURSES
BOVINE RED MEAT CONFINEMENT
A creamy gravy of capers and soy,
Over hangar steak like that horse of troy;
Sauteed artichoke and ginger; sauce anchovy,
A dish that explodes supernovae
SECLUDED TORSK SOUVIENS
Pan-fried cod, mise en place,
Upon a sauce of mushroom, saffron and raspberry;
Tomato fried and nectarine add some class,
The augury of torsk, to be eaten solitary
GROUNDED BOREDOM CANARD
Thyme and radish and paprika,
With pursuance of duck and raspberries;
This blessed mound of bird is more than a fika,
Garnish rococo, the flavor it carries
ORWELLIAN COURGETTE OF THE RED DEATH
Before you, a serving of potato saute,
And grilled courgette, so very nice;
Ginger and honey on the plate play,
Sprinkled with savory brown rice
DESSERT
TRANSMISSIBLE BRAMBLE SEQUESTRATION
To finish, a galette of marshmallow puree,
And lemon grilled raspberry to keep you calm;
Coriander and whipped cream on the plate do sashay,
Drizzled with savory lemon balm
You can download the complete menu in PDF here:
