Tikul Menus

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Tikul Menus

  1. 1. Menus June, 2009
  2. 2. <ul><li>Spring mix salad with apple, goat cheese, cranberries, caramelized pecans and champagne vinaigrette </li></ul><ul><li>Crab cakes with red beet and horseradish remoulade </li></ul><ul><li>Asparagus soup with garlic flan and cilantro </li></ul><ul><li>Creamy risotto, butter braised lobster, tamarind-port reduction and peach marmalade </li></ul><ul><li>Corn and mussels light chowder </li></ul><ul><li>Pressed baby arugula salad, strawberries, fresh figs, asiago cheese, mango dressing </li></ul><ul><li>Fresh spinach and candied carrot, beet emulsion, pinenuts, vanilla balsamic reduction </li></ul><ul><li>Tuna, salmon and avocado tartare </li></ul><ul><li>Peach and pistachio, mixed greens, champagne vinaigrette and jamaica flower reduction </li></ul><ul><li>Pan seared short rib pot stickers, carrot reduction, spicy tempranillo and toasted almonds </li></ul><ul><li>Basil oil marinated tuna, asian pear salad, lemon segments </li></ul>Appetizers Copyright © Grupo La Palapa www.grupolapalapa.com
  3. 3. <ul><li>Pecan encrusted mahi mahi fillet, cilantro potato purée, asparagus, caramelized pineapple sauce </li></ul><ul><li>Oven baked catch of the day, yukon gold hash, fried shallots, lobster beurre blanc </li></ul><ul><li>Cherry and pinenut stuffed chicken breast, fingerling potato salad, juniper demi-glace </li></ul><ul><li>Seared scallops, celery root and potato puree, carrot emulsion, pinot noir sauce </li></ul><ul><li>Pork Tenderloin with corn pureé, chorizo foam, sautéed tomato and asparagus </li></ul><ul><li>Singapore pepper rubbed duck breast, creamy chayote au-gratin, fig syrup, foie gras essence, shoestring potatoes </li></ul><ul><li>Seared lemon grass crusted salmon, watercress and ginger sauce </li></ul><ul><li>Grilled tilapia fillet with apricot-mustard-mint glaze </li></ul><ul><li>Seared tuna, eggplant croquette, baby spinach, foie gras oil, soy demi-glace </li></ul><ul><li>Bellini style beef tenderloin, foie gras, potato bignets, mushroom ragout, veal jus and butter reduction </li></ul><ul><li>Curry and ancho grilled shrimp, edamame purée, truffle oil, baby mix, mango and french beans </li></ul>Entreés Copyright © Grupo La Palapa www.grupolapalapa.com
  4. 4. <ul><li>Flourless chocolate cake with black berries, white and dark chocolate ice cream </li></ul><ul><li>Sesame crusted pear, cranberry sauce, vanilla ice cream </li></ul><ul><li>Summer peach cobbler, lemongrass sabayon and spiced granola crisp </li></ul><ul><li>Passion fruit crème brûlée </li></ul><ul><li>Real lemon tart with citrus confit, sultry fruit basil, créme fraiche </li></ul><ul><li>White chocolate mousse, maracuya coulis, pineapple crust </li></ul>Desserts Copyright © Grupo La Palapa www.grupolapalapa.com

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