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ChefBox Mar 18- Mar 21 dinner menu

Seafood stew.

Entrée

Fattoush salad – Gluten free

This is a gluten free variation of the mediterranean original. I am using Socca’s chickpeas bread instead of the traditionally fried bread version. The salad includes lettuce, tomatoes, cucumbers, radishes with a lemon, herbs and sumac vinaigrette.


Appetizers

Carnivore

French onion soup

Onions cooked forever and beef-veal broth, Gruyère cheese and toast

This dish has a fascinating story, read more about it here


Pescatarian

Zucchini and Shrimp Carpaccio

With cashew, herbs, cherry tomatoes and berries. Finished with a balsamic vinaigrette


Vegetarian

Zucchini Carpaccio

With cashew, herbs, cherry tomatoes and berries. Finished with a balsamic vinaigrette


Mains

Carnivore

Short ribs

Smoked mushrooms marmalade and cauliflower gratin


Pescatarian

Bouillabaisse

La Marseillaise, fish, shrimps, scallops and mussels stew in orange and anise fish broth. Serve with a rouille, a mayonnaise made of olive oilgarlicsaffron, and cayenne pepper on grilled slices of bread.


Vegetarian

Tomato tart

Tomato, cheese and herbs tart


Dessert

Spiced pears

served with creme anglaise

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