Gourmet Camping Meals
Remember
Everything is made with only a tabletop gas grill and a Coleman stove!!
Typical Breakfast
Drinks:
-
Tomato juice, V8, mango nectar, orange mango juice, multi-citrus juice,
cranberry pomegranate juice, cran-raspberry juice -
Fruit and yogurt and fruit and juice smoothies, e.g., pineapple/kiwi/mango,
multi-berry and lime, orange/mango, strawberry-raspberry with ginger
Egg Dishes:
-
Goat cheese and leek frittata
-
Fontina cheese and chanterelle mushroom frittata
-
Ham, red pepper, vidalia onion and egg scramble
-
Potato, scallion and goat cheese frittata
-
Shitake mushroom and Manchego cheese strata
-
Onion and herb fritatata
-
Lewey Lake mushroom frittata with pablano peppers and feta cheese
made with honey mushrooms foraged directly from the Lewey Lake campground by local forager) -
Potato, Vidalia onion and goat cheese frittata
-
Frittata with green peppers, onions and leeks
-
Four cheese frittata with cherry tomatoes and baby spinach
-
Frittata with asparagus and Serrano ham
-
Hot Italian sausage Fontina cheese and red bell pepper strata
-
Cheesy Italian breakfast bake (sausage, peppers, provolone, asiago,
bread, onions, garlic, eggs and milk)like a savory bread pudding -
Tom’s award winning Mediterranean breakfast pie
-
Spanish or western omelets with charcoal grilled toast or English muffin
Pancakes and French toast:
-
Lemon raspberry French toast strata
-
Puffed Dutch pancake with fresh strawberries
-
English muffin bread French toast with warm blueberry-maple compote
-
Sweet potato pancakes
-
Almond nut French toast with Grand Marnier warm mixed berry compote
-
Blueberry or raspberry pancakes Adirondacks maple syrup
-
Hearty oat nut bread French toast with warm peach and raspberry compote
-
Oatmeal blueberry pancakes with maple syrup
-
Warm double baked cinnamon French toast with warm maple apples
-
French Toast With Warm Apple Compote
Fruit and Cereal Combos:
-
Granola with Greek yogurt, tropical fruit and crystallized ginger
-
Roasted mangos with vanilla Greek yogurt and mint
Sides:
-
Hash brown or home fried potatoes
-
English muffins
-
Grilled bacon, ham or breakfast sausage
-
Fresh fruit or melon
Dinner 1(guests
for dinner)
Appetizer:
Beet
and blueberry salad
Main
Course:
Blueberry
barbequed Cornish hens
Grilled sweet potato wedges with maple mustard glaze
Tomesello Winery Blueberry Pomegranate Wine(NJ)
Dessert:
Blueberry rhubarb crisp
Tomesello Winery Blueberry Moscato(NJ)
Dinner 2
Appetizer:
Grilled spiced olives
Charcouterie plate-(Prosciutto de Parma, Serrano Ham European cheese
assortment)
Bouquin-Dupont et Fils Rose
Champagne Grand Cru
(France)
Main
Course:
Grilled rack of lamb
with fresh herbs and roasted figs
Potato galette with gruyere and rosemary
Chateau Boutesse
St. Emilion
2008 Grand Cru
(France)
Dessert:
Cardamom peach galette with toasted hazelnuts
Tomesello Winery Raspberry Dessert Wine(NJ)
Dinner
3
Appetizer:
Garden fresh gazpacho
Mionetto Prosecco (Italy)
Main
Course:
Steamed mussels
with white wine, goat cheese and spinach
Mionetto Prosecco (Italy)
Dessert:
Plum-blackberry streusel pie
Solomons Island Winery Black
Raspberry Merlot
(Maryland)
Dinner
4
Appetizer:
Spicy crab cakes with
cayenne aioli
Michael Dervin a Cruchery
Rose Champagne (France)
Main
Course:
Maple Plum
Grilled Pork Tenderloin
Grilled
vegetables and fruit
Pull Eighty Pinot
Noir 2012
(Willamette Valley)
Dessert:
Tropical fruit crisp
Tomesello Winery Raspberry Moscato Wine (NJ)
Dinner 5
(Didn't feel like monkeying)
Appetizer:
Marinated cucumber and red
onion salad
Mionetto Prosecco (Italy)
Main
Course:
Grilled prime
porterhouse steak with balsamic glazed onions
Roasted russet potatoes
Tommasi Amarone Classico (Italy)
Dessert:
Plum, ginger and poppy seed gallette
Tomesello Winery Blueberry Moscato(NJ)
Dinner
6)
Appetizer:
Caprese salad two ways-peach
and tomato
Apros Louriero Reserva Bruto
Champagne 2008 (Portugal)
Main
Course:
Grill duck two
ways with cherry sauce- duck breast and confit
Grilled sweet potato planks with pistachio and pomegranate
Pull Eighty Pinot
Noir 2012
(Willamette Valley)
Dessert:
Grilled
pineapple with butter rum glaze and blueberries
Solomons Island Winery Black
Raspberry Merlot
(Maryland)
Dinner 7
(dinner guests- our vegetarian dinner)
Appetizer:
Chilled strawberry and pear
soup
Mionetto Prosecco (Italy)
Main
Course:
Grilled veggie
and 4 cheese pizza with grilled corn, tomatoes and onions
Cornbread stuffed grilled zucchini
Green & red grape salad
C. Donatiello Pinot Noir 2009 (Russian Valley)
Dessert:
Plum pie
Solomons Island Winery Black
Raspberry Merlot
(Maryland)
Dinner
8
Appetizer:
Corn Greek salad
Taittanger
Domaine Carneros Brut Champagne 2008
(California)
Main
Course:
Cold lobster
with lemon dill aioli
roasted
russet potatoes
Dr. Loosens Sparkling Riesling 2008 (Germany)
Dessert:
Skewered grilled fruit with minted honey yogurt sauce
Tomesello Winery Raspberry Moscato NJ)
Dinner
9
(Another not
monkeying dinner)
Appetizer:
Watermelon gazpacho
Taittanger
Domaine Carneros Brut Champagne 2008
(California)
Main
Course:
Grilled prime
rib steak
Grilled local sweet corn
Chateau Boutesse
St. Emilion
2008 Grand Cru
(France)
Dessert:
Grilled pound cake with warm mixed berry compote
Tomesello Winery Blueberry Moscato(NJ)
Dinner 10(guests
for dinner)
Appetizer:
Tomato and basil bruschetta
Kir Royales
Main
Course:
Grilled
spatchock orange and herb glazed Cornish hens
Corn, zucchini and sweet onion sauté
Mionetto Prosecco (Italy)
Dessert:
Peach Melba crisp
Raspberry
Festival Rossignal Winery
(Prince
Edward ISland)
Dinner 11
Appetizer:
Grilled figs wrapped in
prosciutto with Buratta and rosemary oil
Kir Royales
Main
Course:
Grilled rack of
lamb with spicy blackberry and rosemary sauce
Quick pickled vegetables (cukes, sweet onion and tomatoes)
Monteguena Rioja 2013 (Spain)
Dessert:
Grilled pineapple upside down cakes
Solomons Island Riesling Ice Wine (Maryland)
Dinner 12
Appetizer:
Summer nights grilled
stuffed eggplant
Peach Riesling Sangria
Main
Course:
Grilled prime
porterhouse steak with balsamic onion confit
Grilled vegetable panzanella salad
Chateau Boutesse
St. Emilion
2008 Grand Cru
(France)
Dessert:
Plum-blackberry streusel pie
Solomons Island Winery Black
Raspberry Merlot
(Maryland)
Dinner 13
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 14
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 15
(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 16
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 17
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 18
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 19 (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 20
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 21
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 22
Appetizer:
Tomato
and basil bruschetta
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 23
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 24
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 25
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 26 (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 27 (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 28
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 29
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 30 (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 31
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 32
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 33
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 Rioja Gran 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 34
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 35
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 36 (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 37
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 38
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 39(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 40
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 41(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 42
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 43
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 44
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 45
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 46
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 47
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 48
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 49 (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 50
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 51
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 52
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 53
Appetizer:
Grilled chanterelle mushrooms &
prosciutto wrapped figs
Mionetto 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 54
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 55
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 56
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 57
Appetizer:
Grilled bruschetta 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 58
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 59
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 60
Appetizer:
Grilled asparagus wrapped in
Serrano ham
Laurent Perrier Cuvee Rose Brut Champagne
Main
Course:
Grilled butterflied Cornish
game hen with rosemary-garlic oil,
tables 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 61
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 62
Appetizer:
Grilled Portobello crusted with
parmesan and thyme
Jean Laurent Brut rose Champagne
Main
Course:
Grilled 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 63
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 64
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 65
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 66(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 67
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 68
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
69
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 70:
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
71
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
72
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
73
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
74
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 75
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 76
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 77
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 78
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 79
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
80
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 81
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 82
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 83
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 84
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
85
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 86
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
87
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
88
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
89
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 90
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 91
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 92
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 March 25, 2018