In Araballa, our fine dining restaurant at Lake Forest Place we invited one of our cooks German Ortega to design and execute a menu as the chef for the weekend. Residents enjoyed an expertly cooked and presented dinner! Here is the menu that was presented.
AMUSE BOUCHE
CUCUMBER, WATERMELON, AND APRICOT CHEESE
MOUSSE
STARTERS
SOUTHWEST SALAD
romaine, roasted corn and bell pepper, cherry tomatoes, avocado,
croutons, and chipotle ranch
SHRIMP AND SWEET PEPPER PASTA
sauteed shrimp, sweet peppers, garlic, basil, cream, linguini pasta
ENTREES
VEAL MEDALLIONS
seared veal medallions topped with a roasted garlic demi served with
creamed corn with poblano peppers and mushrooms and duchess
potatoes
WALLEYE PIKE
fresh walleye pike pan seared and topped with lemon dill sauce and
served with sauteed spinach and arugula with shallots and israeli
couscous
STUFFED CHICKEN THIGHS
boneless chicken thighs stuffed with spinach, dried cranberries, bacon,
and gorgonzola cheese served with asparagus and potato hash and
topped with an herb veloute sauce
DESSERTS
CHOCOLATE APRICOT BAVARIAN
candied apricots with apricot and chocolate sauce
BAKED ALASKA BEEHIVE
strawberry sauce
Brian Kempf | Assistant Director of Dining Services | Lake Forest Place