Reward Dinner






Each one of us has a day, a week a month that we feel that we worked at peak performance and deserve a reward. Last week (the week ending June 12, 2004) was that way for me. I had many days where I had to go above and beyond my normal workload.

So I decided that I deserved a wonderful dinner...being pampered, even if I did do the cooking.

Here is what I had:

Appetizer

    Assorted cheeses (Fresh Mozzarella, Brie Wedge and Seguin Goat Cheese)
    Mixed Olives
    Bing Cherries

Salad

    Lime grilled scallops on a bed of mixed field greens with white balsamic vinaigrette

Intermezzo

Entree

    Copper River Salmon Baked With Walla Walla Sweet Onions, Garlic and Lime Topped with Dungeness Crab Meat

    Fresh Asparagas

    Orzo

    Wine: 1997 J Christopher Pinot Noir "Charlie's Vineyard"

Dessert

    Carrot Cake

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