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
WEDDING RECEPTION (Gold Fooling)
- small roasted heirloom tomatoes stuffed with a truffle-parsley chèvre
- balsamic-marinated kalamata olives and button mushrooms on skewers
- shredded-potato latke crisps topped with smoked salmon and dill cream
- Sweet Baby radish rounds topped with a mascarpone, fresh herb and minced cucumber rémoulade
- lightly steamed haricots verts bundles tied with lemon zest strands and served with a roasted garlic and red pepper dipping sauce
- golden butternut squash tartlets with maple-bacon glaze
- ginger ale spiked with lime juice, the glasses rimmed with pomegranate-infused sugar
- plain mineral water with mint sprigs (for the less adventurous)
- chilled lemon balm-chamomile tisane with a splash of pineapple juice
- grilled pork tenderloin kebabs in honey-lime-chipotle marinade
- profiteroles filled with roasted chicken and caramelized onion chutney
- pine nut and rosemary-spiked sirloin meatballs
- candied orange-walnut-honey baklava
- cranberry-pistachio-crystallized ginger cookie drops
- Nutella-coated coconut mounds
- Mexican hot chocolate, sweet vanilla chai, and custom-made espresso drinks
SUPPER CLUB (Gold Fooling)
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spicy pork meatballs and pickled vegetables stuffed into banh mi and drizzled with a creamy cilantro-jalapeno dressing
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croque monsieurs dipped in scrambled egg and grilled until golden and the cheese inside had melted perfectly
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reubens à la Eva, which included prime corned beef, rinsed home-fermented red cabbage and Muenster cheese on sourdough with a dill-garlic aioli dressing
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Willow’s rosemary-infused triple-ginger ale with scoops of bright lemon gelato
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earthy, fruity sassafras soda with scoops of Bing cherry and cinnamon sorbet
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thick, syrupy and incredibly strong with scoops of home-churned Irish Cream chocolate fudge ice cream