Summertime Romantic Menu for Two

Summertime romantic menu for two.
A July 4 interlude.  Or a languid beach weekend.
Or merely a corner niche…deckside.
The Menu Shoppe has it covered…
Romance your patrons with supple Leather Menu Covers,
or Ostrich grain, rustic Wood, or our new Caribe Collection
A lovely presentation and for sharing.
Add handsome tableside prep.
Boston Lettuce Salad with Herbs
1 head of Boston lettuce, separated into leaves–cupped
1/2 cup flat-leaf parsley leaves
1 large scallion, white and pale green parts only, chopped
2 teaspoons coarsely chopped tarragon
3 tablespoons vegetable oil
2 teaspoons white wine vinegar
1 tablespoon water
Salt and freshly ground pepper to taste
Trim with chervil or tiny tarragon sprigs
In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree.
Season the vinaigrette with salt and pepper. On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.
Suggested pairing:  Citrusy, light-bodied Spanish Albariño.
Romantic essence…
Rib-Eye Steak au Poivre
2 rib-eye steaks, cut 1 3/4 inches thick
2 tablespoons black peppercorns, coarsely crushed
1 tablespoon minced garlic
2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Sea salt
1/4 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon brined green peppercorns, drained
1 teaspoon capers in 1 teaspoon of their brine
1 tablespoon unsalted butter
1 teaspoon chopped parsley
In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare. Transfer the steaks to a warmed platter and season again with salt. Discard the fat in the skillet. Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes. Add the mustard, green peppercorns and capers in brine and stir once or twice. Remove the skillet from the heat and stir in the butter. Return the steaks to the skillet and turn to glaze with the sauce. Transfer the steaks to plates, sprinkle with the parsley and serve.
Suggested pairing:  A peppery Washington State Syrah to amplify the savory spice rub.
…and for a glorious morning alone…together.
…try this sophisticated skillet.  Tableside.
Also ideal for brunch.
Apple Pancake Souffle
1/2 cup all-purpose flour
2 teaspoons sugar
Pinch of salt
1/2 cup skim milk
2 large eggs, beaten
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1/8 teaspoon cinnamon
2 baking apples (1 pound), peeled and cut into 8 wedges each and the wedges halved.
Maple syrup, for serving OR *Invent your own flavored syrup or compote…splashed with some Calvados.
Preheat the oven to 500°. In a medium bowl, whisk the flour with the sugar and salt. Gradually mix in the milk, eggs and 1 tablespoon of oil. Heat the remaining
1 tablespoon of oil in a 10-inch ovenproof nonstick skillet. Spread the apples in the pan, add the lemon juice and cinnamon and cook over moderately high heat until lightly browned, about 5 minutes. Strain the batter through a sieve over the apples, pressing with a spatula. Bake the pancake for 8 to 10 minutes, or until the edges are puffed and browned and the center is set. Serve immediately, with syrup.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers and more.
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