Menu for the week of 1/18/2010

Ok so here we go! I had most of the stuff I planned last week, so lets try this again...

Monday- Papusas with red chile sauce

Tuesday- Lobster bisque with grilled sourdough

Wednesday- Grilled chicken salad with satsuma orange vinaigrette, 5 spice wonton strips and grape tomatoes

Thursday- A variety of popcorns and dips

Friday- (chivetalker special) Slow roasted chicken noodle soup

Saturday- Wild mushroom raviolis with sun dried tomato pesto, fresh buffalo mozz. and grilled broccoili florets

Sunday- Leftovers!!!

Harmon Beer Dinner Menu

Chambers Bay Grill & Harmon Brewery team up to bring you a four course dinner prepared by Executive Chef Dustin Joseph, perfectly paired with four great brews from the local favorite Harmon Brewery! Join us for an evening of great food and great beer. Space is limited, so make your reservations today by calling the Chambers Bay Grill at (253) 460-4653 ext. 112.

$45 per person plus gratuity

1st Course

Grilled ancho chile rubbed chicken skewers

Spanish roasted Marcona almonds

(paired with Point Defiance IPA)

2nd Course

Beer battered Painted Hills Burnin German corn dogs with house made dipping sauces

(paired with Brown’s Point ESB)

3rd Course

Grilled St. Helens hangar steak with basil pesto mashed potatoes and smoked tomato relish

(paired with Pinnacle Peak Pale Ale)

4th Course

Apple cider “doughnut” beignets with brown sugar caramel sauce

(paired with Puget Sound Porter)

Executive Chef Dustin Joseph

Menu for the week of 1-11-2010

Here's what I have planned for my week! (some are for my next menu at the restaurant that I want to try out)

Monday: Pulled pork shredded tacos with satsuma orange, napa cabbage slaw
(I might be putting this on my lunch menu??)

Tuesday: Spinach salad with caramelized chanterelle mushrooms, Washington apples, and warm bacon vinaigrette

Wednesday: Oven roasted turkey sandwich with chipotle aioli, lettuce, tomato, Carlton Farms bacon, avocado on oat wheat bread

Thursday: Washington field green salad with Oregonzola blue cheese, candied walnuts, dried bing cherries and cava wine vinaigrette

Friday: Chile rubbed skirt steak with tempura fried scallion and topped with a local farm egg cooked over easy (possible steak and egg for breakfast menu)

Saturday: Grilled Cheese with roasted tomato soup! (Using goat, blue and aged cheddar cheese on sourdough)

Sunday: Leftovers of some sort!!!

I am hoping to take some pics of the food this week and hopefully I can post them with the days I am preparing them!!

Working, working, working

Sorry for no update after I said I was going to more often! Argh!!! Have been busy at work, but now I am on to the fun stuff... Planning the spring menu for Chambers Bay! More to come shortly! Stay tuned.