Selected Main Courses

Appears in

Published 1996

The Rattlesnake Club Spring, 1996

Capellini (Thin Angel Hair Pasta) with Tomatoes, Garlic, and Basil or with Sautéed Rock Shrimp
Crawfish Risotto with Roasted Red Pepper, Garlic, Sweet Corn, and Basil
Collection of Vegetables and Grains Grilled or Steamed as a Main Course
Herb-Crusted Mahi Mahi, Oven-Baked with Fennel and Tomato, Saffron, and Balsamic Essence
Freshwater Pickerel with Pinenut Crust, Lentils, and Tomato Sauce or Broiled with Fresh Herbs and Lemon
Crab and Salmon Cake with Maine Crab Spring Roll, Yellow Pepper Cream, and Spiced Chile Oil
Escalope of Sterling Salmon Crispy-Wrapped in Potato Crust with Sherry Mustard Sauce and Potato Crisps
Striped Sea Bass Pan Seared with Oriental-Style Vegetables and Chile Mashed Potatoes
Lobster and Mixed Grain Risotto—Barley, Arborio Rice, and Quinoa with Saffron, Basil, and Red Pepper Sauces
Breast of Free-Range Chicken, Garlic-Mashed Potato, Crimini Mushrooms, and Roasted Pepper Herb Glace
Medallions of Veal with Roasted Vegetables and Gorgonzola Polenta
Black Angus Filet of Beef Grilled with a Rhubarb and Cipollini Onion Compote, Red Wine Essence or Grilled with Garlic-Peppercorn Butter
Rack of Lamb Roasted with a White Bean, Asparagus, and Eggplant Ragout

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