Le Menu Rio Hondo 2002

sunday

appetizer

Tortilla chips with homemade pico de gallo and guacamole

main course

Masala Jheengari: shrimp laced with mild Indian spices

Mughalai Korma: Moghul braised chicken, served in cream laced with cardamom, cloves, and spices

Curried lamb

Safaid Channe: chickpeas in ginger sauce

Patiali Pullao: pilaf made with basmati rice, onions, and Indian spices

wine

Glen Carlou Grand Classique 1998

dessert

Peaches caramelized in brown sugar, butter, cardamom, and coriander, flamed in brandy, and served with cream

monday

cocktail

Margaritas

main course

Dakota fried chicken with mashed potatoes and country gravy

Southern slaw

Peak of season cantaloupe and honeydew melon

wine

Cortenova pinot grigio delle Venezie 2000

dessert

Chocolate chip cookies and key lime pie

tuesday

salad

Hearts of palm salad with creole remoulade sauce

main course

Black roux gumbo with chicken and sausage, served over rice cooked with peppers, onion, celery, and spices

Freshly made French bread

wine

Falesco Vitiano 2001

dessert

Bananas Foster: caramelized in brown sugar and butter, flamed with brandy, and served over vanilla-bean ice cream

wednesday

appetizer

Gorgonzola cheese served with raspberry chipotle sauce

salad

Italian salad with prosciutto and belgioso cheese, served with balsamic vinegar dressing

main course

Roasted boneless leg of lamb in rosemary oregano, and brined pork chops in pan gravy

Roasted green beans

Cranberry rice pilaf

wine

Domaine des Espiers Cote du Rhone 2000

dessert

Peach cobbler and vanilla ice cream

thursday

soup

Acorn squash, sweet onion, and nutmeg soup

salad

Salade of fennel, orange, and red cranberries

main course

Lasagne made with homemade egg pasta, portobella mushrooms, roasted eggplant, and caponata sauce

Zucchini with roasted pepper and basil aoli

Sheep herders' bread

dessert

Theoretical Tiramisu au Chiang

friday

the nearly green meal

cocktails

Margaritas

soup

Cream of zucchini soup

salad

Shrimp salad served on half an avocado with jicama straws, fresh corn, and a verdant herb dressing, nestled in a shell of purple cabbage

main course

Chicken cooked over charcoal with a bracing green barbecue sauce

Puree of baked yams and coconut

dessert

Dipped semi-sweet chocolate boxes with sponge cake, marinated cherries, and creamy topping

Mangoes de la Phantome

saturday

nearly all-wine dinner

appetizer

Brie cooked in flaky pastry

champagne

Gruet blanc et noir

salads

Antipasto of roasted zucchini and mushrooms in red-wine balsamic dressing

Tossed green salad Americana with warm onion red-wine vinaigrette

main course

Veal marsala

Homemade Hatch red-chile pasta with a sauce of garlic, ginger, extra-virgin olive oil, and vermouth

Roasted bananas

dessert

Rugalah chocolata

Rio Hondo Main Page