Menus

Menu- Dave De Jour Street Food, 9-09

Appetizers

Tuna Capriccio
with citrus salsa and herbed salad

Smoked Salmon
on jicama slices with cream fraiche caviar

Grilled Asparagus
with roasted red peppers and olive oil vinaigrette

Crab Cakes
with wilted watercress and ancho chile sauce

Spicy Tuna Toast

Catfish Corn Fritters
with a pickled ginger sauce

Spicy Steak Tartar
with roasted red pepper remoulade

Salads

Barbecue Quinoa and Couscous Salad
with barbecue chicken and pork

David’s Caesar Salad
with garlic croutons

Smoked Mahi Mahi Salad
on a bed of red cabbage with pineapple cucumber salsa

Chilled Blackened Grouper Salad

Thai Duck Salad
with wilted escarole

Chino Farms Baby Greens
with balsamic blue cheese dressing

Seared Ahi Salad
on a bed of greens with ginger citrus vinaigrette

Blackened Grouper Salad
with spicy pepper vinaigrette

Romaine and Gorgonzola Salad
with spicy glazed pecans and walnut vinaigrette

Endive Salad
with French butter pears and blue cheese toast

Entrees

Meat

Grilled Pork Chops
with braised red cabbage, quince and cumin sweet potato mash

Roasted Rack of Lamb
with roasted cauliflower and couscous

Braised Lamb Chops
on homemade noodles with sage butter and creamed spinach

Veal Pot Roast
with roasted vegetables and herbed dumplings

Pan Roasted Free Range Chicken
with creamy garlic mashed potatoes and wild mushroom ragout

Baby Back Ribs
with homemade Asian barbecue sauce and gingered corn and five spice spaetzle

Oak Grilled Steak of the Day
with parsnip truffle puree and sautéed spinach

Seafood

Pan Roasted Ahi
with new potatoes on julian vegetables topped with lemon butter and sunflower sprouts

Baked White Fish
on saffron ginger couscous with mango plum mint salsa

Roasted Red Snapper
with mango red plum and papaya mint salsa served over saffron ginger rice

Barbecue Shrimp
with ginger soy rum sauce on a bed of onion quinoa

Mahi Mahi
wrapped in Banana Leaves with seasonal vegetables served over jasmine rice

Whole Wok Fried Fish
with Asian vegetables and Thai curry sauce on buckwheat noodles

Pan seared Scallops
with risotto, fresh corn and baby roasted tomatoes

Sesame Honey Glazed Salmon
served over a bed of sautéed Chinese long beans and cumin dusted potatoes

Roasted Lobster
smeared with papaya butter served with asparagus over Jerk spiced rice

Abalone Rellenos
rolled and stuffed with mozzarella and marinara, then breaded and fried

Desserts

Chocolate Decadence
a flour-less chocolate cake with soft pomegranate whipped cream

Brioche Bread Pudding
with cider champagne sabayon

Fresh Berry Pie

Custardy Rice Pudding

Summer Fruit Cobbler

Passion Fruit Panna Cota

Homemade Strawberry Tart

Apple Pie with Vanilla Ice Cream