04/16/08

A few of the specials I've done at Mulleady's since I took over as the chef.

(Forgive the image quality.  I took the pics with my cell phone.)

Navel orange and grapefruit salad with pinenuts and rosewater vinaigrette

Coffee and honey poached figs with nutmeg mascarpone, almond macaroons and porter glaze

My (ultimately fruitless) effort into making umeboshi without having the proper fruit

King salmon/sweet potato croquette with satsuma/scallion salad, pomegranate seeds and scallion oil

Uchiki kuri squash satay with Thai red curry peanut sauce

red shiso/pumpkin seed pesto and pumpkin mandarin vinaigrette

King salmon rillette with grilled Yukon Gold potato bread toasts

Braised lamb shanks with seared broccoli rabe & chanterelles and red wine demi-glace

Seared Idaho rainbow trout with long grain/wild rice pilaf,

wilted autumn greens and cabernet/concord grape sauce

Seared duck breast with confit rye bread pudding, charred green beans & oyster mushrooms

and black pepper peach marmalade

Seared halibut with carrot/parsnip puree, tomato tapenade and basil oil

A simple cheese plate, but I liked how this one turned out.

By comparison, here's a cheese plate from Nell's.

Panfried Pacific oysters with tomato/ginger salad and rosemary/lemon aioli

Guinness-braised beef shortribs with grilled leeks and seared brotchan foltchep cake

Grilled pork and butternut squash brochette with creamy polenta and blueberry/gin demi-glace

Callebaut chocolate brownie with raspberry/yogurt frappe

Smoked pork Caribbean sandwich with fried plantaines and pickled carrot & cabbage

Chilled curry rice salad with ribbon carrot & squash, crispy spiced lamb and seared bok choy

Panseared duck breast, golden raisin/chipotle chutney and apricot/soy nut quinoa pilaf

Traditional British fish curry with coconut-infused rice

Grilled ling cod with crispy polenta cakes and olive-oil poached tomatoes

Chilled three-melon soup with basil

Portabella mushroom and acorn squash paella with achiote-infused oil

Panzanella salad with basil, pumpkin vinaigrette and three-kinds peppers

Chilli garlic prawns with sweet potato biscotti and cranberry/ginger syrup

Smoked prawn salad with broccoli, mango and raspberry/champagne vinaigrette

Razor clam fresh rolls with starfruit, chipotle chutney and asparagus/apricot quinoa salad

Roast pork loin Paschal with crimini duxelle, portabella risotto and Jameson cream sauce

Potato-crusted rockfish with crispy polenta cake, tomato/caper tapenade and wilted kale

Panseared sockeye salmon with parsnip/rutabega puree and parsley/mint pesto

Smoked rainbow trout canape

Duo of smoked trout: chowder and salad of celery, Italian parsley, dried apricots and soy nuts with raspberry vinaigrette