It started with lobster tails. What would someone order as a side with lobster at a steak house? Creamed spinach. How do you divide creamed spinach into two dishes? How about mac & cheese and tomatoes stuffed with spinach? Done. For this ‘Dinner at the Boss’ House’ menu we started with some classic passed hors d’oeuvres and ended with a whimsical ice cream sundae bar. In the middle, a classic lobster tail with retro sides. My mom suggested the tomatoes stuffed with bacon and spinach. Like most of her mom’s “recipes”, there is a combination of cheese, breadcrumbs and mayo. I embellish with some fresh herbs and feel like I’ve reinvented the epicurean wheel. Guess what never needs reinventing: bacon!!
The Menu
passed
lemon herbed goat cheese on endive spears
wild mushroom crostini with pecorino romano
roasted shrimp with spicy horseradish cocktail sauce
to sit
little gems, romaine and radicchio with blood oranges, pink navels, tangerines, pomegranate seeds, candied pistachios and parmegiano reggiano
broiled lobster tails and claws with drawn butter
3 cheese macaroni and cheese
baked bacon and spinach stuffed tomatoes
sourdough with garlic herbed butter
to finish
ice cream sundae bar
hot fudge, fleur de sel caramel sauce, strawberry, mint chip, vanilla bean and chocolate ice creams, malt balls, peanut butter cups, chocolate chip cookie crumbles, roasted peanuts, slivered almonds, rainbow sprinkles, strawberries, cherries and whipped cream
