TIN CAN CANTEEN SUPPER CLUB MENUS

MEZZE PARTY for the girls (Carbon Dating)

• roasted red pepper hummus with crudités
• smoked salmon pate with lightly pickled radish slices on rye toast points
• marinated and herbed fresh mozzarella with mixed olives
• sun-dried tomato and herbed shrimp skewers
• balsamic caramelized onion tarts with chestnut polenta crusts
• cheesecake-filled profiteroles drizzled with dulce de leche
• pistachio honey nougat terrine
• toffee truffles
• candied walnut tartlets
• almond marzipan cookies
• sparkling water with lime slices

FIRST PRACTICE SUPPER (Silver Lining)

• mineral water
• smoked scallops rimmed with fresh, thin arugula leaves, dotted with cranberries, and served on crispy, lacy almond crackers
• cider-infused apple terrine wrapped in bacon, sliced thin and laid on nests of wilted spinach
• osso buco and creamy Parmesan risotto
• roasted green beans with walnut vinaigrette
• herbal tisane for a palate cleanser
• cheesecake with grilled pineapple caramel sauce
• coffee with mocha macaroons

FIRST LIBRARY BENEFIT GALA (Silver Lining)

• olive tapenade tartlets
• fresh baby greens tossed with balsamic-lime vinaigrette
• roasted figs in a smoky, citrusy chimichurri rojo sauce
• shredded chicken in mole sauce with tangy coleslaw on homemade flour tortillas
• grapefruit-clove sorbet for a palate cleanser
• crispy shortbread, caramel and dulce de leche layered frozen terrine

alternate dishes for the SECOND LIBRARY BENEFIT GALA (Silver Lining)

• fruited mineral water
• herbed roasted chicken served on creamy polenta with spiked au jus
• warm grilled pineapple and leche flan

SUPPER CLUB (Oxygen Burning)

• caprese salad
• mixed-herb gremolata encrusted salt-brined Cornish game hens
• roasted summer vegetables (eggplant, haricots verts and yellow summer squash) topped with melted Brie (passed under the broiler until bubbly) and pine nuts
• flourless dark chocolate cake with bing cherry sorbet and whipped mascarpone cream cheese

BREAKFAST SNACKS for the police department (Oxygen Burning)

• huckleberry scones with fresh strawberry jam, lemon curd and clotted cream
• pecan cranberry coffee cake
• a dried apricot and Medjool date and hazelnut concoction that is basically a fruitcake (one that bucks all the negative stereotypes) in disguise
• banana almond bread with cream cheese frosting
• poppyseed muffins with orange zest and brown sugar crumble topping
• bacon-wrapped maple profiteroles

SUPPER CLUB (Oxygen Burning)

• strawberry and jicama chutney wrapped in tender spinach leaves and sealed with a dab of chevre (like spring rolls) with toasted sesame honey sauce on the side
• buttery oven-roasted skin-on potato wedges topped with creamy Oregon crab bisque and shaved Parmesan
• grilled andouille sausages served on a smear of soft ricotta polenta
• tangy kale and kohlrabi slaw dressed with paper-thin Granny Smith apple slices, a citrus-poppyseed vinaigrette, and sprinkled with finely chopped toasted hazelnuts
• coconut madeleines and pecan shortbread with after-dessert coffee

SUPPER CLUB (Oxygen Burning)

• creamy cucumber, dill and mint salad
• Beef Wellington à la Eva (tenderloins sliced into lengthwise and stuffed with an herbed goat cheese mixture, heavy on the peppercorns and rosemary; then slathered on the outside with a chicken liver pate that has been whipped with a dense saute of finely chopped oyster mushrooms; then wrapped with thin crepes to seal in the moisture; and then wrapped in decorative puffed pastry and finished with an egg-white-and-water wash)
• honey-drizzled nectarine and pistachio tarts topped with lavender infused whipped cream

SUPPER CLUB (Iron Sinking)

• paper-thin slices of kohlrabi, pickled red onions, Castelvetrano olives and shaved Parmesan tossed with a spicy dressing
• butternut squash and Granny Smith apple coconut curry soup garnished with slivered leeks
• medley of cubed red potatoes, parsnips, turnips, and sweet orange beets roasted and topped with a blend of Gruyere, sharp Cheddar and Emmentaler cheeses, passed under broiler until bubbly and garnished with chopped hazelnuts
• pork shoulder roasts simmered in Chardonnay with rosemary and caramelized garlic
• pears poached in a smooth port wine, then drizzled with a thin chocolate-orange sauce and topped with a scoop of homemade cardamom vanilla ice cream

SUPPER CLUB (Neon Warning)

• bruschetta topped with a crisp pickled vegetable tapenade (cauliflower, carrots, porcini mushrooms for meatiness, a little red cabbage and beets for color, marinated in rice wine vinegar, sesame oil and spices)
• butternut squash, prosciutto and provolone stromboli
• turkey breast stuffed with feta, spinach, pine nuts and wild rice with cranberry chutney on the side
• heirloom apple cake accompanied by rose hip and cinnamon sorbet and whipped crème fraîche