Gourmet Camping Meals

 

Remember
Everything is made with only a tabletop gas grill and a Coleman stove!!

Typical Breakfast

Drinks:

Egg Dishes:

Pancakes and French toast:

Fruit and Cereal Combos:

Sides:


Dinner 1(guests for dinner)

Appetizer:
Zucchini boats with bacon gemolata

 White Sangria

Main Course:
Tuscan chicken under a brick
Grilled peaches with pecorino cheese and prosciutto

White Sangria

Dessert:
Plum-blackberry streusel pie

 Solomons Island Winery Black Raspberry Merlot (Maryland)


Dinner 3

Appetizer:
Chilled gingered watermelon soup

Thienot Brut Champagne

Main Course:
Slow roasted ribs with hickory smoke BBQ sauce
Grilled sweet potato planks

 Leyda Pinot Noir 2011 (Chile)

Dessert:
Grilled pineapple and plum skewers with lime, mint and yogurt dipping sauce

 Solomons Island Exotic Fruit
White Zinfandel (Maryland)


Dinner 4

Appetizer:
Grilled salmon cakes with lemon chili mayo

 Andre Robert Grand Cru Blanc de Blancs Champagne

Main Course:
Grilled rack of lamb with red currant wine sauce
Potato gratin whit Boursin cheese

 Centenaire Cotes du Rhone Villages 2009

Dessert:
Triple ginger peach crisp

 Bohigas Cave Reserva (Spain)


Dinner 5 (dinner guests-they love cheese)

Main Course:
Assorted cheeses (Midnight Moon, Aged Provolone, Tome de Savoie, Fresh Chrevre, Cashel Blue, Jarlesburg, Manchego and Camembert)
Prosciutto and Serrano Ham
Membrillo (quince paste) and date nut cake
Assorted fruit

Centenaire Cotes du Rhone Villages 2009


Dinner 6

Appetizer:
Cucumber, tomato and Vidalia onion salad

 Edmund Cheurlin L & S Brut champagne

Main Course:
Grilled chicken Marsala with grilled Portobello mushrooms
Grilled carrots with lemon & thyme

 Leyda Pinot Noir 2011 (Chile)

Dessert:
Watermelon slices with lime mint syrup

 Solomons Island Exotic White Fruits
White Zinfandel (Maryland)


Dinner 7

Appetizer:
Cheese assortment with grapes

 Juve y Camps Cava Gran Reserva 2010 (Spain)

Main Course:
Grilled Polish sausage with maple mustard glaze
Roasted baby Yukon potatoes, carrots and onions with herbed butter

 Doctor Loosen Riesling 2014

Dessert:
Grilled honeydew melon with lime sugar

 Solomons Island winery Green Apple
 Riesling (Maryland)


Dinner 8

Appetizer:
Caribbean mango & spinach salad with toasted walnuts

 Kir Royales

Main Course:
Grilled prime porterhouse steak with chanterelle mushroom port sauce
Grilled local corn

 Recchia Ca Bertoldi Amerone 2007

Dessert:
Stone fruits (plums and cherries) with honey drizzled soft cheeses and toasted Marcona almonds

 Solomons Island Winery Black
Raspberry Merlot (Maryland)


Dinner 9 (dinner guests- our vegetarian dinner)

Appetizer:
Grilled veggie & 4 cheese pizza with grilled zucchini, corn, tomatoes, red pepper and onions 

Bohigas Cava (Spain)

Main Course:
Summer vegetable tart
Beet salad with walnuts, red onions and dried figs

 Doctor Loosen Riesling 2014

Dessert:
Plum and port croustade

Solomon Islands Riesling Ice Wine (Maryland)


Dinner 10

Appetizer:
Grilled Manouri cheese with caramelized plums

 Vve Fourny et Fils Blanc de Blancs
Champagne Premier Cru

Main Course:
Grilled rack of lamb with shallot and multi-herb crust
Roasted herbed potatoes, carrots and onions

 Joan Simo Les Eres Vinyes Velles Priorat 2005

Dessert:
Triple ginger peach crisp

Solomons Island Green Apple Riesling (Maryland)


Dinner 11

Appetizer:
Grilled herbed juicy tomatoes and corn)

 Vve Forny et Fils Vestus Brut Rose
Champagne Premier Cru

Main Course:
Filet Mignon with dried cherry and Madeira sauce
Potato galette with herbed butter

 Centaire Cotes-du-Rhone Village La Grand Ribe 2009

Dessert:
Grilled plum hobo pack with cherry liqueur mascarpone cream

 Studert-Prum Gracher Himmelrich Riesling Spatlese 2007


Dinner 12

Appetizer:
Tomato and basil bruscetta

Veuve Cliquot Brut champagne

Main Course:
Slow roasted barbeque ribs
Orange and honey sweet potato gratin

 Centaire Cotes-du-Rhone Village La Grand Ribe 2009

Dessert:
Grilled pound cake with warm mixed berry compote

 Solomons Island Black Raspberry Merlot (Maryland)



 Dinner 13

Appetizer:
Orange-scented crab cakes with fresh tomato relish

 Gonet-Medeville Rose Champagne

Main Course:
Porterhouse steak with grilled mushrooms
Grilled local sweet corn

Château Cambon La Pelouse Haut Medoc 2010

Dessert:
Grilled pineapple with berry compote and mascarpone

 Solomons Island Pineapple Pinot Grigio (Maryland)


 Dinner 14

Appetizer:
Prosciutto-wrapped asparagus with citronette

 Thienot Brut Champagne

Main Course:
Grilled citrus Cornish hen under a brick
Summer corn sauté with tons of herbs

 Adam Cara Nicholas Estate Pinot Noir 2007

Dessert:
Apricot raspberry pie

 Solomons Island Black Raspberry Merlot (Maryland)


 Dinner 15

Appetizer:
Tomato and basil bruschetta

 De L’Argentaine Vandieres Brut Champagne

Main Course:
Grilled duck duo (breast and confit leg) with cherry balsamic glaze
Cucumbers with crème fraiche and balsamic dressing

 Iris Vinyards Oregon Pinot Noir Reserve 2008

Dessert:
Nectarine blackberry pie

 Solomons Island Green Apple Reisling (Maryland)


 Dinner 16 (guests for dinner)

Appetizer:
Assorted seafood and vegetarian sushi

Zardetto Proscco

Main Course:
Assorted cheeses (Midnight Moon, Fresh Chrevre, St. Agur Blue, Jarlesburg, Manchego)
Prosciutto and Serrano Ham
Membrillo (quince paste) and date nut cake

Iris Vinyards Oregon Pinot Noir Reserve 2008

Dessert:
Assorted fruit


 Dinner 17 (simple dinner --didn't feel like monkeying)

Appetizer:
Cold lobster with lemon mayo

 Andre Clouet Brut Rose Champagne

Main Course:
Angus rib steak au poive
Grilled local corn

The Winemaker’s Collection Denis Dubourfieu
Cuvee # 2 (Bordeaux)

Dessert:
Plum and cranberry crisp with walnut streusel

 Eve’s Cidery Essence (Ithica, NY)


 Dinner 18

Appetizer:
Grilled tomatoes stuffed with goat cheese and sage

 Ruille-Pertois Blanc de Blancs Champagne
 Grand Cru 2006

Main Course:
Grilled hazelnut crusted rack of lamb
Grilled local corn

 Joan Simo Les Eres Vinyes Velles Priorat 2005

Dessert:
Watermelon slices with lime mint syrup

 Solomons Island Exotic White Fruits
White Zinfandel (Maryland)


 Dinner 19

Appetizer:
Watermelon, peach and tomato salad with hazelnuts and feta cheese

 L’Aubry et Fils Le Nombre D’Or
Blanc de Blancs Champagne

Main Course:
Grilled flanken short ribs with fruity barbeque sauce
Goat cheese and potato gratin

 Château Cambon La Pelouse Haut Medoc 2010

Dessert:
Roasted black mission figs with honeyed ricotta

 Paul Cluver Weisser Noble Late Harvest
  Riesling 2004


 Dinner 20 (guests for dinner--our mostly vegetarian meal)

Appetizer:
Assorted cheese and fruit

Zardetto Prosecco

Main Course:
Grilled cheesy corn and tomato pizza with prosciutto
Mélange of grilled vegetables (zucchini, beets, asparagus, Vidalia onions, red peppers, pablano peppers, leeks, shitake mushrooms) with walnut dressing

 Iris Vinyards Oregon Pinot Noir Reserve 2008

Dessert:
Mango and kiwi verrines (parfait with layers of diced fruit, mascarpone/fruit puree and whipped cream topping)

 Solomons Island Riesling Ice Wine (Maryland)


 Dinner 21

Appetizer:
Grilled Manouri cheese with caramelized plums

 Vve Fourny et Fils Blanc de Clnacs champagne Premier Cru

Main Course:
Grilled rack of lamb with shallot and multi-herb crust
Roasted herbed potatoes, carrots and onions

 Joan Simo Les Eres Vinyes Velles Priorat 2005

Dessert:
Triple ginger peach crisp

 Solomons Island Green Apple Riesling (Maryland)


 Dinner 22

Appetizer:
Grilled herbed juicy tomatoes and corn)

 Vve Forny et Fils Vestus Brut Rose
Champagne Premier Cru

Main Course:
Filet Mignon with dried cherry and Madeira sauce
Potato galette with herbed butter

 Centaire Cotes-du-Rhone Village La Grand Ribe 2009

Dessert:
Grilled plum hobo pack with cherry liqueur mascarpone cream

 Studert-Prum Gracher Himmelrich
Riesling Spatlese 2007


Dinner 23

Appetizer:
Tomato, basil and red onion bruschetta on garlic toasts 

Billecart-Salmon Cuvee Nicholas Francoise
Brut champagne 2000 

Main Course:
Grilled dry aged prime porterhouse steak with grilled onions and Rosemary-Balsamic sauce
Grilled sweet corn with multi-herb butter

Muga RiojaGran Reserva 2004 

Dessert:
Warm mixed berry compote over grilled lemon pound cake with vanilla infused mascarpone cream 

Solomons Island Exotic Fruits White
Zinfandel Dessert Wine (Maryland) 


 Dinner 24

Appetizer:
Assorted Mediterranean cheese, olives and charcouterie 

Charlemagne Brut Nature 

Main Course:
Barbeque-braised country ribs with beer & mustard glaze
Honey glazed roasted sweet potato wedges 

Andrew Rich Willamette Valley Pinot Noir 2006 

Dessert:
Strawberry-rhubarb crisp with pistachios

Solomons Island Blueberry Pinot Noir
Dessert Wine (Maryland) 


 Dinner 25

Appetizer:
Spicy crab cakes with mango puree 

Moutard Père & Fils Prestige Brut Champagne 

Main Course:
Filet Mignon with merlot sauce
Grilled fingerling potato salad with herbed sauce 

Mencia Roble Alvarez de Toledo Bierzo 2009 

Dessert:
Grilled peaches with warm berry compote & vanilla mascarpone cream 

Solomons Island Blueberry Pinot Noir
Dessert Wine (Maryland)


Dinner 26 (Guests for dinner)

Appetizer:
Chilled tomato soup with tarragon crème fraiche 

Ca Furlan Beatrice Prosecco 

Main Course:
Bobby Flay’s Tuscan butterflied chicken grilled under a brick
Hobo pack of vegetables (zucchini, corn, leeks, green beans, red peppers & asparagus) with melted goat cheese 

Andrew Rich Willamette Valley Pinot Noir 2006 

Dessert:
Grilled pineapple with rum caramel sauce & vanilla mascarpone cream 

Solomons Island Pineapple Pinot Grigio
Dessert Wine (Maryland)


Dinner 27

Appetizer:
Grilled portabellas with sopressata stuffing 

Ca Furlan Beatrice Prosecco 

Main Course:
Pistachio crusted rack of lamb with pancetta
Potato, caramelized onion and goat cheese gratin 

Chateau Haut Barrail Medoc 2009 

Dessert:
Multi-berry rustic pie

Solomons Island Black Raspberry Pinot Noir
 Dessert Wine (Maryland) 


Dinner 28

Appetizer:
Grilled tomatoes stuffed with goat cheese and sage 

Ca Furlan Beatrice Prosecco 

Main Course:
Honey slow roasted barbeque baby back ribs
Cucumber and herb salad with crumbled feta cheese 

Vincent Giradin Les Hauts de la Rochelle
Moulin Au Vent 2009 

Dessert:
Grilled honey vanilla apricots with honeyed mascarpone cream 

Malvaxia Passito Barboursville Vineyards (Virginia) 


Dinner 29(a simple dinner—didn’t feel like monkeying)

Appetizer:
Grilled four cheese and wild mushroom pizza 

Andre Robert Blanc de Blancs Champagne Grand Cru 

Main Course:
Filet Mignon au Poivre
Roasted russet potatoes with herbed crème fraiche 

Domaine Jean-Jacques Girard Savigny-Les-Beaune
Burgundy 2002 1er Cru

Dessert:
Apricots & plums poached in rose wine

 Dolci 2001 


 Dinner 30

Appetizer:
Grilled figs wrapped in prosciutto 

Marc Hebrart Cuvee Reserve a Mareuil-sur-Ay
 Champagne Premier Cru 

Main Course:
Apricot-date sticky chicken wings with marcona almonds
Roasted sweet potatoes with cinnamon 

Vincent Girardin Chassagne Montrachet 2001 Grand Cru 

Dessert:
Plum pie with cardamom and walnut streusel 

Solomons Island Chocolate Raspberry Port (Maryland)


Dinner 31(our vegetarian dinner)

Appetizer:
Grilled cheesy corn and tomato pizza 

Guy Charlemagne Rose Brut Champagne
Le Mesnil sur Oger 

Main Course:
Mélange of grilled vegetables (zucchini, beets, asparagus, Vidalia onions, red peppers, shitake mushrooms) with walnut dressing  

Vincent Giradin Les Hauts de la Rochelle
Moulin Au Vent 2009 

Dessert:
Assorted melon balls  with lime yogurt dressing 

Solomons Island Riesling Ice Wine (Maryland)


 Dinner 32

Appetizer:
Grilled Camembert wheel with apples and almonds on garlic toasts 

Laurent-Perrier Maison Fondee 1812 Champagne 

Grilled duck breast and duck leg confit with plum sauce
Steamed local sweet corn 

Lassegue St. Emilion 2004 Grand Cru 

Dessert:
Nectarine plum crisp with oat-walnut streusel 

Solomons Island Green Apple Riesling (Maryland) 


Dinner 33

Appetizer:
Tomatoes stuffed with peaches, corn and cucumbers (uncooked) 

Veuve Cliquot Brut Champagne 

Main Course:
Dry aged prime rib steak with porcini rub and herb butter
Grilled red peppers
Cucumbers with sour cream and balsamic dressing 

Poggio Antico Rossi Di Montalcino 2008

Dessert:
Watermelon slices with lime syrup 

Solomons Island Pineapple Pinot Grigio (Maryland) 


Dinner 34

Appetizer:
Herb coated crab cakes 

Champagne Doyard Cuvee Vendemaire Brut 

Main Course:
Grilled rack of lamb with rosemary-scallion crust
Roasted russet potatoes
Roasted local corn 

Camille Cayron Chateauneuf Du Pape 2007 

Dessert:
Triple Ginger Peach Crisp

Lattes and Domaine D'Ognoas Bas Armagnac 1976


Dinner 35

Appetizer:
Peach, prosciutto and ricotta crostini

Barnaut Champagne Blanc de Noirs Grand Cru 

Main Course:
Grilled dry aged prime rib steak with herbed shallot butter
Roasted sweet corn

Chateau Greysac Medoc 2005 Cru Bourgeois 

Dessert:Grilled fruit skewers (plums, peaches, pineapple) with minted yogurt dressing 

Solomons Island Blueberry Pinot Noir
Dessert Wine (Maryland) 


Dinner 36

Appetizer:
Chilled cucumber soup 

Ch & A Prieur Grand Brut Champagne 2002 

Main Course:
Slow roasted barbeque baby back ribs
Grilled fingerling potato and shallot salad 

Clos Julien Pinot Noir Reserve 2008 

Dessert:
Hobo pack of warm mixed berries on grilled butter pound cake with vanilla mascarpone cream

Solomons Island Blueberry Pinot Noir
Dessert Wine (Maryland) 


Dinner 37

Appetizer:
Caprese salad (tomatoes, buffalo mozzarella and basil with a drizzle of great olive oil) 

Jean Pernet Blanc de Blancs Champagne Grand Cru 

Main Course:
Grilled peppered beef tenderloin roast with green peppercorn sauce
Roasted russet potatoes 

Château Moulin Haut-Laroque Fronsac 2003 

Dessert:
Strawberry rhubarb galette 

Solomons Island Black Raspberry Pinot Noir
Dessert Wine (Maryland) 


Dinner 38

Appetizer:
Goat cheese, beet and fig pizza 

Agrapart & Fils Blanc de Blancs Champagne Grand Cru 

Main Course:
Grilled rack of herbed lamb with roasted figs
Asiago scalloped potatoes 

Château Moulin Haut-Laroque Fronsac 2003 

Dessert:
Strawberry rhubarb galette 

Solomons Island Black Raspberry Pinot Noir
 Dessert Wine (Maryland) 


Dinner 39 (Guests for dinner)

Appetizer:
Grilled stuffed tomatoes with goat cheese and sage 

Raventos i Blanc de Nit Cava 2009 

Main Course:
Butterflied grilled Cornish hens with grilled peaches and chipotle peach glaze
Hobo pack of herbed summer vegetables (corn, asparagus, green beans, zucchini, leeks, red pepper) 

Domaine Jean-Jacques Girard Savigny-Les-Beaune
Burgundy 2002 1er Cru 

Dessert:
Hobo pack of warm apricots on grilled butter pound cake with vanilla mascarpone cream

Solomons Island Black Raspberry Pinot Noir
Dessert Wine (Maryland) 


Dinner 40

Appetizer:
Tomato, Vidalia onion and basil bruschetta  

Guy Charlemagne Le Mesnil-Sur-Oger Reserve
Brut Champagne Grand Cru 

Main Course:
Grilled pork tenderloin with cherry salsa
Hobo pack of herbed summer vegetables (corn, asparagus, green beans, zucchini, leeks, red pepper) 

Domaine Jean-Jacques Girard Savigny-Les-Beaune
Burgundy 2002 1er Cru 

Dessert:
Plum & walnut crisp 

Billecart-Salomon Demi Sec Champagne) 


Dinner 41

Appetizer:
Tomato & corn salad with marjoram 

G. Michel Peirry Prioux extra Brut Champagne 

Main Course:
Grilled duck breast with grilled plums
Sweet potato gratin with orange, coriander and honey  

Domaine Jean-Jacques Girard Savigny-Les-Beaune
 Burgundy 2002 1er Cru 

Dessert:
Plum & walnut crisp 

Duck Walk Vineyards Late Harvest Gewurtztaminer
 2008 (North Fork Long Island) 


Dinner 42

Appetizer:
Grilled portobello mushrooms with tarragon-parsley butter 

Pine Ridge Chenin Blanc-Viognier 2010 

Main Course:
Hobo pack of grilled kielbasa with onions & pablano peppers
Cucumbers with sour cream balsamic dressing 

Clos de L’Obac Priorat 2003 

Dessert:
Triple ginger peach crisp 

Duck Walk Vineyards Late Harvest
Gewurtztaminer 2008 (North Fork Long Island) 


Dinner 43

Appetizer:
Grilled chanterelle mushrooms & prosciutto wrapped figs 

Monetto Prosecco 

Main Course:
Grilled rack of lamb with warm cranberry-rosemary compote
Roasted russet potatoes 

Abel Mendoza Rioja 2005 Seleccin Personal 

Dessert:
Nectarine blueberry pie

Cardinal Mendoza Brandy de Jerez Solera Gran Reserva 


Dinner 44

Appetizer:
Cucumber, tomato and feta salad 

Gaston Chiquet Champagne 2003 Premier Cru  

Main Course:
Grilled filet mignon with brandy mustard sauce
Steamed local corn 

Clos de L’Obac Priorat 2003 

Dessert:
Mango kiwi crisp

Cardinal Mendoza Brandy de Jerez Solera Gran Reserva 


Dinner 45

Appetizer:
Grilled pear wedges with prosciutto & mint 

Joh. Haart Piersporter Goldtrophfchen
Riesling Kabinett 2008 

Main Course:
Butterflied guinea fowl with raspberry chipotle glaze
Roasted sweet potatoes 

Clos de L’Obac Priorat 2003 

Dessert:
Watermelon & grilled plum salad with honey ginger dressing


Dinner 46

Appetizer:
Mussels steamed in white wine and herbs 

Heidsieck Diamant Rose Champagne 1998

Main Course:
Spice rubbed porterhouse steak
Roasted sweet corn

 Argiano Solengo Toscana 2003

Dessert:
Mixed berry hobo pack on grilled sour cream pound cake with vanilla mascarpone cream


Dinner 47

Appetizer:
Grilled bruscetta with grape tomatoes, red onion and basil

 Eric Rodez Cuvee des Crayeres Champagne
2002 Grand Cru

Main Course:
Fillet Mignon with Morels and Tarragon Marsala sauce
Roasted russet potatoes with chive cream

 Château Le Conseiller Bordeaux Superieur

Dessert:
Warm gingered nectarine and blackberry compote over grilled lemon pound cake with ginger crème fraiche


Dinner 48

Appetizer:
Grilled stuffed tomato with goat cheese and sage

Bernard Lonclas Brut Blanc de Blancs Champagne

 

Main Course:
Slow roasted honey barbeque baby back ribs
Herbed sweet potato galette
Steamed local sweet corn

Chateau Haut-Brisson Saint-Emilion 2000 Grand Cru

Dessert:
Multi-berry crisp with oat and hazelnut streusel

Blue Teal Muscat Canelli 2006 (New Mexico)


Dinner 49

Appetizer:
Artisanal Cheese and charcuterie with Serrano ham, Greek and French olives and cheese from the US, France and Switzerland

 Montes Sauvignon Blanc 2008 (Chile)

Main Course:
Tarragon marinated rack of New Zealand lamb with pineapple pecan relish
Grilled herbed baby Yukon gold potatoes

 Chateau Valrose Cuvee Alienor Saint Estephe 2000

Dessert:
Deep dish peach pie with pecan streusel topping

 Blue Teal Muscat Canelli 2006 (New Mexico) 


Dinner 50

Appetizer:
Grilled asparagus wrapped in Serrano ham

 Laurent Perrier Cuvee Rose Brut Champagne

Main Course:
Grilled butterflied Cornish game hen with rosemary-garlic oil, parmesan and black pepper
Grilled vegetables with hazelnut dressing and pecorino romano cheese shavings

 Joséphine Dubois Le Saint Secret
Chablis Les Clos 2005 Grand Cru

Dessert:
Deep dish peach pie with pecan streusel topping

 Blue Teal Muscat Canelli 2006 (New Mexico) 


Dinner 51

Appetizer:
Stuffed tomatoes with peaches, corn, cucumbers and basil (summer on a plate)

 Laurent Perrier Brut Millesime Champagne 

Main Course:
Coffee spiced rib steak with smoky tomato-red chile salsa
Grilled baby Yukon gold potatoes, baby carrots, and Vidalia onions 

Chateau Valrose Cuvee Alienor Saint Estephe 2000 

Dessert:
Grilled pineapple with butter rum glaze & vanilla mascarpone with blueberries 

Blue Teal Muscat Canelli 2006 (New Mexico) 


Dinner 52

Appetizer:
Grilled Portobello crusted with parmesan and thyme 

Jean Laurent Brut rose Champagne 

Main Course:
g
rilled pork tenderloin with chutney, sweet potatoes and onions
Steamed local sweet corn 

Chateau Sansonnet Saint-Emilion 2000 Grand Cru 

Dessert:
Vanilla apricot hobo pack with vanilla mascarpone 

R. L. Buller Muscat Victoria
(Australia-fortified dessert wine)


Dinner 53

Appetizer:
Charcuterie plate—Serrano ham, local melon, capicola, Genoa salami & Greek olives 

Chartogne-Taillet Champagne Vigneron a Merfy Dupuis
Blanc des Blancs 

Main Course:
Grilled butterflied Cornish game hen with orange chipotle glaze
Potato gratin with Boursin cheese

Chateau Haut-Brisson Saint-Emilion 2000 Grand Cru 

Dessert:
Multi berry crisp with oat and almond streusel topping 

R. L. Buller Muscat Victoria
(Australia-fortified dessert wine)


Dinner 54

Appetizer:
Grilled chiabatta roles with grape tomatoes, red onion and basil 

Shaya Verdejo Old vines 2009 (Spanish white wine) 

Main Course:
Grilled Italian sausages with grilled peppers and onions
Steamed local corn 

Prince Poniatowski Aigle Blanc Vouvray 1998 

Dessert:
Local cantaloupe with ginger syrup 

R. L. Buller Muscat Victoria
(Australia-fortified dessert wine)


Dinner 55

Appetizer:
Kalamata Caper Tapas with Manchego cheese 

Foxglove Central Coast (Unoaked) Chardonnay 2008 

Main Course:
Black pepper grilled duck breasts with grilled black plums
Cucumbers with sour cream balsamic dressing 

Chateau Sansonnet Saint-Emilion 2000 Grand Cru 

Dessert:
Local watermelon slices 


Dinner 56(simple Dinner--didn’t feel like fancy cooking that day)

Appetizer:
Grilled Portobello crusted with parmesan and thyme 

Foxglove Central Coast (Unoaked) Chardonnay 2008 

Main Course:
Grilled rib steak with red wine thyme vinaigrette
Roasted russet potatoes
Heirloom tomato, cumber and red onion salad 

Chateau Haut-Brisson Saint-Emilion 2000 Grand Cru 

Dessert:
Local watermelon slices 

St. Clair Malvasia Bianca (New Mexico)


Dinner 57

Appetizer:
Grilled pizza with grape tomatoes, shitake mushrooms, caramelized vidalia onions, Greek olives, hot peppers and Fontina and parmesan cheeses 

Joséphine Dubois Le Saint Secret Chablis
Les Clos 2005 Grand Cru 

Main Course:
Grilled rack of lamb with blackberry rosemary sauce
Grilled baby Yukon gold potatoes
Grilled local sweet corn 

Opus One 2003 

Dessert:
Plum and port rustic tart 

St. Clair Malvasia Bianca (New Mexico) 


Dinner 58

Appetizer:
Artisanal cheese, grapes and Greek olives 

Michel Delhommeau Muscadet Sevres et Maine
Sur Lie Cuvee Harmonie 2009 

Main Course:
Grilled hot and sweet Italian sausages with sweet potato and apples
Grilled assortment of vegetables (eggplant, zucchini, cremini and chanterelle mushrooms, leeks, assorted bell peppers and beets) with warm pecan and herb oil 

Château La Vieille Cure Fronsac 2003 

Dessert:
Plum and port rustic tart 

St. Clair Malvasia Bianca (New Mexico)


Dinner 59

Appetizer:
Grilled heirloom tomato & red onion, Asiago crostini

 Lancelot-Pienne Blanc de Blancs
 Champagne Grand Cru

Main Course:
Mixed grill (ribs, smoked sausage & chicken breast) with cherry cola barbeque sauce
Grilled baby vegetables (zucchini, golden and red baby beets, pittypan squash, baby new potatoes), with lemon basil aioli

 Baron de Brane Margaux 2002

Dessert:
Grilled pineapple with black tellecherry pepper and brown sugar glaze


Dinner 60:

Appetizer:
Grilled heirloom tomato stuffed with goat cheese & sage

 Voiren-Jumel Blanc de Blancs
 Champagne Grand Cru

Main Course:
Grilled dry aged Black Angus prime rib steaks & various varieties of onions with rosemary balsamic butter sauce
Goat cheese & herb crispy potato galette

 Chateau Dassault St. Emilion
 2000 Grand Cru Classe Cru

Dessert:
Summer fruit salad with mint sugar (peaches, green grapes and cherries)


Dinner 61

Appetizer:

Grilled zucchini and eggplant pizza with tapenade & Fontina cheese

 Lancelot-Pienne Blanc de Blancs
 Champagne 2002 Grand Cru

Main Course:
Grilled chicken & summer vegetables en papillote with tomato & goat cheese vinaigrette

 Luca Syrah Altos de Mendoza 2005

Dessert:
Grilled Figs And Apricots With Sweet Wine Syrup


Dinner 62

Appetizer:
Chilled heirloom tomato soup with grilled garlic crouton

 Louis Casters A Damery Reserve
 Blanc de Blancs Champagne

Main Course:
Roasted pepper crusted dry aged Angus rib roast with green peppercorn sauce
Roasted new potatoes, baby carrots & onions with rosemary & marjoram

 Chateau Gachon Montagne St. Emilion 2000

Dessert:
Mango & Papaya Salad with orange flower water


Dinner 63

Appetizer:
Grilled Asparagus wrapped in pancetta

 Denis Duton St. Veran 2004

Main Course:
Grilled rack of lamb with pomegranate glaze
Two cheese scalloped potatoes
Grilled eggplant with pomegranate mint sauce

 Chateau Dassault St. Emilion
 2000 Grand Cru Classe

Dessert:
Mango Blueberry Fool


Dinner 64

Appetizer:
Feta cheese marinated in olive oil and, thyme and black peppercorns with petit toasts

Laurent Perrier Grand Siecle Alexandra

Rose Champagne 1997

Main Course:
Grilled dry aged Black Angus prime filet mignon with Dried cherry and tellecherry peppercorn sauce
Crispy goat cheese potato galette
Heirloom tomatoes drizzled with balsamic and Tiburtini olive Oil 2001

 

La Sirene de Giscours Marguax 2000

Dessert:
Triple berry crisp


Dinner 65

Appetizer:
Cold lobster with lemon dill mayonnaise

J. M. Gremeillet a Balnot sur Laignes
 Brut Champagne

Main Course:
Grilled dry aged Black Angus prime rib steaks with smoky spice rub
Port soaked caramelized Vidalia onions and shitake mushrooms
Potato galette with Rosemary, caramelized onions and Asiago cheese
Cucumber salad with mint & crème fraiche

 

Mitolo McLaren Valley Shiraz 2000

Dessert:
NJ musk melon with mint and ginger syrup


Dinner 66

Appetizer:
Grilled wild mushroom, caramelized onion, rosemary & Fontina pizza

Autreau Brut Champagne Grand Cru

Main Course:
Grilled Cornish game hens with honey mesquite glaze
Asiago and sage scalloped potatoes
Sweet and sour cucumbers and red onions with fresh dill
Bourbon creamed corn

Frederick Esmonin Clos Prieur
Gevrey-Chambertin 2002

Dessert:
Grilled pound cake with Mexican chocolate sauce and tropical fruit


Dinner 67

Appetizer:
Panko crusted crab cakes with Asian chili mayonnaise

Doamain Des Aubuisieres Vouvray 2003

Main Course:
Mango chutney grilled pork tenderloin with sweet potatoes and onions
Heirloom tomato, cucumber and red onion salad

Maurice Ecard et Fils Savigny Les Beaune
 2000 Premier Cru

Dessert:
Grilled honeyed pineapple with cracked Tellecherry pepper


Dinner 68

Appetizer:
Gingered Tuna Tartare

           Laurent Perrier Grand Siecle
Champagne 1990

Main Course:
Grilled Rack of Lamb with raspberry chipotle glaze
Double cheese scalloped potatoes
Belgian endive salad with mustard vinaigrette

                 Chateau de Sainte Gemme Haut Medoc 2000
Cru Bourgois

Dessert:
Peach and Raspberry crisp with walnut oat streusel


Dinner 69

Appetizer:
Parmesan and olive stuffed heirloom tomatoes

                 Lancelot Pienne Blanc des Blanc Champagne
2002 Grand Cru

Main Course:
Grilled smoked sausages with herb marinated grilled onions and citrus
Roasted fingerling potatoes, baby carrots and Vidalia onions

     Massena Moonlight Run Shiraz 2000

Dessert:
Apricots with Moscato thyme syrup


Dinner 70

Appetizer:
Grilled Portobello mushroom gratin

      Laurent Perrier Grand Siecle
Rose Champagne 1990

Main Course:
Slow Grilled Baby Back Ribs With Spicy Honeyed Barbeque Sauce
Gruyere Potato Gratin With Caramelized Vidalia Onions
Heirloom Tomato Salad With Almond Pesto Dressing

                Robert Sinskey Napa Valley Merlot 2000

Dessert:
Grilled Honeyed Peaches With Mixed Nuts


Dinner 71

Appetizer:
Lump crab cakes with Panko crust and lemon chili mayonnaise

                   Prager Gruner Veltliner Hinter 2002

Main Course:
Grilled pork tenderloin with rhubarb chutney
Grilled vegetable hobo pack: corn, asparagus, hericot verts, zucchini and leeks with herb butter

                  Joseph Drouhin Gevry-Chambertin 2001

Dessert:
All butter pound cake with blackberry coulis and chantilly cream


Dinner 72

Appetizer:
Grilled chanterelle mushroom and fig skewers

                     Borgeot Chassagne-Montrachet 2002

Main Course:
Grilled lamb chops with green and black olive salsa
Crispy potato galette with caramelized onions and rosemary

              Chateau Lucie St. Emilion
Grand Cru 1996

Dessert:
Mango, blueberry and kiwi fruit salad with ginger mint syrup


Dinner 73

Appetizer:
Grilled asparagus pizza with Fontina cheese and Serrano ham

         Jean Moutardier Brut Le Breuil
 Melissime 1996

Main Course:
Spiced rack of lamb with mint mango sauce
Asiago cheese potato gratin
Grilled sweet corn

              Brunello di Montalcino Enzo
Tiezzi 1997

Dessert:
Warm mango, kiwi and pistachio crisp


Dinner 74

Appetizer:
Grilled Pizza With Roasted Red And Pablano Peppers, Caramelized Vidalia Onions And Shitake Mushrooms And Goat Cheese

                        Domaine Du Nozay Sancerre 2002

Main Course:
Grilled Cornish Hen With Cranberry Horseradish Glaze
Roasted Sweet Potato Salad With Orange And Maple Dressing

             Robert Sinskey Los Carnos
Pinot Noir 2000

Dessert:
Artisanal Cheese From Switzerland And Fresh Figs


Dinner 75

Appetizer:
Grilled Epoisses Cheese With Grilled Red Grapes

                    Tattinger Prestige Rose Champagne

Main Course:
Smoked Pork Loin Roast With Orange Glaze And Pineapple Salsa
Roasted And Herbed Fingerling Potatoes
Baby Beets With Mango Vinaigrette

       Vincent Giradin Corton Perrieres
Grand Cru 1999

Dessert:
Warm Peach, Plum, And Kiwi Crisp With Cream


Dinner 76

Appetizer:
Serrano Ham And Assorted Cured And Herb Marinated French Olives

           Prince Poniatowski Aigle Blanc
Vouvray 1989

Main Course:
Grilled Black Angus Filet Mignon
Crispy Russet Potato Gallette With Caramelized Vidalia Onions And Rosemary
Hericot Verts (French Green Beans) And Radish Salad With Walnut Vinaigrette

    Chateau Fonroque St. Emilion 1990
 Grand Cru Classe

Dessert:
Honeyed Grilled Plums With Walnuts


Dinner 77

Appetizer:
Grilled sea scallops with lemon butter

                        Domaine Du Nozay Sancerre 2002

Main Course:
Grilled Magret Duck Breast With Spicy Cherry Glaze
Crispy Maple Sweet Potato Gallette
Sugar Snap Pea Salad With Mint Sour Cream Vinaigrette

       Vincent Giradin Corton Perrieres
Grand Cru 1999

Dessert:
Warm Nectarine And Blueberry Crisp With Cream


Dinner 78

Appetizer:
Grilled Heirloom Tomato Stuffed With Goat Cheese And Sage

                  Caves du Colombe White Burgundy 2002

Main Course:
Rotisserie Grilled Beef Tenderloin Roast With Green Chili Mustard Crust
Zucchini, Asparagus, Leek And Goat Cheese Hobo Pack
Roasted Herbed Fingerling Potatoes

             Fuentespina Rubero Del Duero
Reserva 1998

Dessert:
Grilled Honeyed Nectarines With Raspberry Coulis


Dinner 79

Appetizer:
Grilled Yellow Pepper Stuffed With Cold Lobster Salad

                  Caves du Colombe White Burgundy 2002

Main Course:
Grilled Rack Of Lamb With Red Currant And Rosemary Glaze
Roasted Russet Potato
Cucumbers With Sour Cream Balsamic Dressing

                         Tardieu-Laurent Gigondas 2000

Dessert:
All Butter Pound Cake With Raspberry Coulis And Whipped Cream


Dinner 80

Appetizer:
Assorted Artisanal Cheeses From Switzerland

           Chateau de La Chesnaie Muscadet De Sevre et
                                   Maine Sur Lie 2003


Main Course:
Grilled Pork Tenderloin With Pecan Peppercorn Grilling Sauce
Emmenthal And Asiago Potato Gratin With Red Peppers, Vidalia Onions And Parsley

        Caves De Tain L’Hermitage Crozes
Hermitage 2001

Dessert:
Orange and cactus pear honey marinated grilled figs on brochette


Dinner 81

Appetizer:
Scallop gratin with Jarlesberg cheese and herbed buttered bread crumbs

                  Domaine des Aubuisieres Vouvray 2002

Main Course:
Honey, garlic and cider vinegar marinated grilled vegetable melange
Grilled filet mignon with spicy chipotle dry rub

              Chateau Corbin Michotte St. Emilion 1996
              Grand Cru Classe

Dessert:
Blueberry and mango fruit salad with lime ginger sauce


Dinner 82

Appetizer:
Sea scallops cooked in a foil packet with garlic, herb and shallot infused butter

                   Prager Gruner Veltliner Hinter 2002

Main Course:
Maple rosemary glazed grilled Cornish hens
Roasted sweet potatoes with cinnamon and nutmeg
Marinated heirloom tomatoes with balsamic, basil oil vinaigrette

                     Joseph Drouhin Vosne-Romanee 2001

Dessert:
Honey marinated grilled plums with hazelnuts 


Updated July 16, 2016