ironchef
Executive Chef
Here's the special that we're running for this weekend's 3-courser (http://www.discusscooking.com/forums/f104/weekend-three-course-special-30969.html)
First Course:
Salade Nicoise
Grilled Yellowfin Tuna, Red and Yellow Vine Ripened Tomatoes, Olives, Yukon Gold Potato, Quail Egg, Watercress Pistou, Sherry-Dijon Vinaigrette
Entree:
Pot-au-Feu de Homard (Lobster "Stew")
Cold Water Lobster, Manila Clams, Green and White Asparagus, Saffron Rice Pilaf, Garlic-Lobster Nage
First Course:
Salade Nicoise
Grilled Yellowfin Tuna, Red and Yellow Vine Ripened Tomatoes, Olives, Yukon Gold Potato, Quail Egg, Watercress Pistou, Sherry-Dijon Vinaigrette
Entree:
Pot-au-Feu de Homard (Lobster "Stew")
Cold Water Lobster, Manila Clams, Green and White Asparagus, Saffron Rice Pilaf, Garlic-Lobster Nage