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Autumn/Winter 2011 Menu...just
a sampling of our offerings
Appetizers
Roasted beet salad
Caramelized onion, bacon and smoked Gouda tartlet,
lemon herb salad
Curry-dusted scallops, sweet pea puree
Lentils vinaigrette
White truffle risotto, asparagus and leeks
Duck confit, pear-ginger chutney, baby greens and
scallions
Apricot-glazed shrimp, wilted spinach and crisp
barley cake
Mushrooms Marsala, with creamy garlic-mascarpone
sauce, Manchego cheese toasts
Soups
Shrimp bisque
Truffled cauliflower, shaved pecorino
French onion
Potato fennel, lemon-fennel cream, bacon
Provencal pistou
Roasted butternut squash, rosemary and honey
Salads
Bibb lettuce with herbs, lemon vinaigrette
Baby spinach with roasted beets, goat cheese, toasted
walnuts, tarragon vinaigrette
Grilled greens, butter lettuce, roasted garlic-balsamic
vinaigrette
Mesclun mixed greens, shaved fennel, orange, Green
Goddess dressing
Lyonnaise with frisee, bacon, croutons, poached
egg, sherry-mustard dressing
Arugula with pears, scallions, pistachios, creamy
lemon-ginger vinaigrette
Entrees
Roasted pork tenderloin with walnuts,
prunes and sage, herb-roasted sweet potatoes
Boeuf Bourguignon
Sauteed salmon with leeks and beurre blanc
Tarragon chicken, artichokes Clamart, carrot tart
Boudin blanc with prunes and potato puree
Skirt steak with caramelized shallots and red wine
jus, polenta
Sauteed duck breast, orange-apricot gastrique, cardamom-scented
lentils, creamy spinach
Butternut squash risotto with chickpeas, Swiss chard,
garlic and lemon, simmered in a spicy tomato broth
Dijon-crusted lamb chops with lamb jus, Brie cream
potatoes, and asparagus
Desserts
Vanilla bean pots de creme
Profiteroles
Tart cherry galette, rustic fruit tart, served with
vanilla ice cream
Banana cake, whipped caramel cream, warm brandied
banana compote
Chocolate souffles
Bread pudding quatre epices, creme anglaise
Dark chocolate cake
Poached pear stuffed with honeyed mascarpone and
pistachios, red wine reduction
Breakfast and brunch
Gingerbread muffins
Southern-style ham and cheese biscuits
Breakfast tart of bacon, caramelized onions and
smoked Gouda
Roasted vegetable quiche
Scones with strawberry jam and butter
Freshly baked cinnamon rolls
Yogurt and meusli parfaits
Cranberry orange breakfast bread
Luncheon
Tuscan tuna sandwich with cannellini
beans, lemon and basil
Ham sandwich with artichoke-Kalamata olive remoulade
Turkey breast sandwich with cranberry-ginger cream
cheese and walnuts
Roast beef sandwich with horseradish cream and sweet
onions
White bean wrap with roasted red peppers, tomatoes
and herbs
Moroccan goat cheese wrap with carrot-green olive
tapenade
Chicken Caesar wrap
Autumn salad, mixed greens, poached
pears, scallions, pistachios, sherry-ginger dressing
Chopped chef's salad, tender greens with chopped
ham, cheddar, egg, lemon-chive vinaigrette
Baby spinach salad, bacon, chopped egg, grape tomatoes,
mushrooms, sherry vinaigrette
Greek salad, romaine, cucumber, tomato, feta, capers,
red onion, oregano vinaigrette
Classic Caesar salad, romaine, parmesan, housemade
croutons
Classic Cobb salad, greens with chicken, gorgonzola,
bacon, tarragon-mustard dressing
Hummus lunch with pita wedges and
fresh vegetables
Ploughman’s lunch with cheese and rustic bread
with seasonal fruit, pickles and mustard
Yogurt and fruit lunch with seasonal fresh fruits,
vanilla yogurt, granola and flaxseeds
Hors d’oeuvres
Gougere puffs
Miso-marinated salmon skewers with wasabi cream
Greek salad bites of olives, feta, and dill in cucumber
cups
Mini crab and cod cakes, remoulade sauce
Grilled figs with rosemary goat cheese
Balsamic honey pears and Brie with toasted pine
nuts
Artichoke, bacon and Kalamata olives in Belgian
endive leaves
Maple-glazed bacon on gorgonzola-polenta squares
Caprese salad skewers of grape tomatoes, basil and
fresh mozzarella
Seared sirloin with horseradish cream, on mini rosemary
biscuit
Prosciutto-wrapped asparagus bundles, lemon aioli
some items subject to seasonal availability
Don’t see what you’re looking
for? Just ask!
773.551.1590
convergencecuisine@comcast.net
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