Some representative menu items:

Hors d’oeuvres
            Miniature crab cakes with sauce rémoulade
            Lobster tartelettes
            Island scallops ceviche
            Bruschetta with caramelized onions and Gorgonzola cheese
            Grilled baby lamb chops

Main Courses
            Roasted cedar planked salmon with dill sauce
            Roast tenderloin of beef with horseradish cream sauce or sauce
                   Béarnaise
            Vineyard paella with lobster, clams, shrimp, chicken, linguica and
                   vegetables
            Filet of sole stuffed with shrimp mousse
            Medallions of lamb tenderloin with a red wine sauce

Salads
            Bibb lettuce with pears, walnuts and Gorgonzola cheese in a light
                   dressing
            Island baby greens in a delicate vinaigrette
            Fresh Island grown tomatoes with basil and a fine olive oil

Vegetables
            Stuffed pattypan squaches
            Red peppers sautéed in olive oil with a hint of garlic
            Pommes Duchesse
            Grated zucchini

Desserts
            Creme caramel
            Cheesecake with raspberry coulis
            Chocolate soufflé cake
            Fruit tartes

Chef Patricia Crane Harrison

Patricia Crane Harrison holds the Grand Diplôme of the Cordon Bleu School of Cuisine. This is the same school where Julia Child received her formal training. Pat completed the Cordon Bleu basic and advanced courses in pastry, and the basic and intermediate courses in cuisine, in Ottawa, Ontario. She completed with honors the advanced cuisine course in London, where she was awarded the Grand Diplome. Pat apprenticed at Pignoli, a restaurant in Boston created by award-winning Chef Lydia Shire, who is also a Cordon Bleu graduate.

Links

Cordon Bleu School of Cuisine
Martha’s Vineyard Online