Dead Pyrates Society Salon -- The Menu

Here is what you
may expect to encounter at table for:

THE OCTOBER 2009 CONVENING of THE DEAD PYRATES’ SOCIETY SALON -- MENU

LES BOISSONS, APÉRITIFS, ET DIGESTIFS
Faery Glowe, Elffe Sweate, Cocktails, Wine, Beer, Cider, Juices, Sodas, The Mullah’s Turkish Coffee, Teas

Ritual tastings of the Green Faery offered from a selection of over twenty of the finest absinthes from around the world served in the French and Czech methods.

LES VIANDES ET FROMAGES
Gai Satay
Marinated in Thai flavorings, bite-sized pieces of chicken are served on skewers with spicy peanut dipping sauce and Thai Cucumber salad. Etc., Etc., Etc.!

Smith’s Carnivorous Bacon Style Pork Ribs
Generous hickory smoking and careful seasoning bring out the flavor. The meat pulls away easily, and the juice increases your understanding of just how good pork can be when treated right.

Smith’s Carnivorous Proposition Rib Eye Steak Canapés
Cut from the prime rib, this could be the best combination of flavor and tenderness that a steak could ever hope for. Here they are cut into bite sized portions and served on a toasted baguette with horseradish cream sauce. (What’s the proposition? It’s what Grant once got after serving a platter of these steaks, and he’s not telling. The steaks are that good, though.)

Charcuterie, Fromage and Antipasto Platters
Generous portions of thinly sliced cold cuts including Prosciutto di Parma, Molinari and Sopressata salami, paté de compagne, with kalamata olive and artichoke tapinades, hard- and soft-ripened goat, sheep, and cow’s milk cheeses, pepperoncini, marinated roasted vegetables and olives, served with baguettes and crostini. Black truffle will make an appearance at some point.

LES POISSONS
Poached Salmon
Delicate wine-poached salmon with lemon, onion, capers, garlic citron watercress sauce

Shrimp Cocktail
Firm, chilled and lovely Prawns with your choice of traditional cocktail & wasabi cream dipping sauces.

LES LÉGUMES ET SALADES
Les Crudités
Platters piled high with nibbles of fresh bell peppers, broccoli, carrots, cauliflower, celery, cucumbers, green beans, jicama, mushrooms, radishes, snow peas, and steamed asparagus; choice of dips including aioli, creamy fresh herb, Japanese Spiced Cream, and Cowboy Ranch.

Annointed Belgian Endive
Toppings include port-laced, creamed Roquefort piped on a bed of endive topped with toasted pine nuts; gorgonzola and walnuts; sweetened cream cheese/gorgonzola, caramelized spicy pecans, and pear slices.

Albertina Blanca’s Traditional Chapina-Ladina Style Guacamole and Corn Chips
From a delicious Guatemalan family recipe, the ingredients beyond the obvious are secret.

Pease Be With You
Spicy and Traditional Hummus & Tabouli served in scooped bell peppers with baked pita chips.

Smith’s Carniverous Creamed Spinach
Swiftly shredded to retain color. Chopped hard and fast, then blended with a reduction of cream, lemon and Reggiano Parmesan.

Smith’s Carniverous Caesar’s Seizure Salad
The dressing was invented in Mexico and Grant augments it by adding in almost too much garlic. Let’s just say he pushes the envelope. Romaine lettuce, croutons and Parmesan cheese complete this updated classic salad.

Smith’s Carniverous Mushroom Jumble
Whites, browns and Portobellos are sautéed with onion in a Port wine and Balsamic vinegar reduction from the Provinces of France.

LES SANDWICHES
The Baroness DeBecker-Manfredcinjiansen’s Traditional Tea Sandwiches
Delicate thinly sliced small sandwiches cut in the traditional manner and served with butter or cream cheese and various fillings to include:
English Clouds: Thinly sliced cucumber & butter;
Chevre: goat cheese & watercress; goat cheese and arugula;
Inferno: devilled egg;
Tropical: mango pineapple cream cheese;
Country: chicken apple salad;
Caprese: tomato, basil, & mozzarella

LES DESSERTS
Mediterranean Apricots
Dried but still moist and juicy apricots stuffed with chevre and chives, and spangled with chopped pistachios and dried cherries, pomegranate, or cranberries.

Vanilla Crème Brûlée Nibbles
A spoonful of silky vanilla bean crème brûlée finished with a caramelized crunchy sheen.

Fruit Platter
A delectable selection of cut seasonal and tropical fruits.

Chocolate
Need we say more?