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Summer 2010 - just a sampling
of our offerings
Appetizers
Smoked trout rillette with crostini,
cucumber and spring lettuces
Artichoke crepes, Parmesan Mornay sauce, toasted
hazelnuts
Duck confit, pear-ginger chutney, baby greens and
scallions
Apricot-glazed shrimp, avocado mousse and crisp
barley cake
Prosciutto-wrapped asparagus, lemon aioli
Asiago risotto, sweet peas and crispy leeks
Soups
Carrot, ginger and lemon
Potato fennel, lemon-fennel cream, bacon
Chilled melon with lavender
Corn chowder with bacon and chipotle
Truffled cauliflower with shaved pecorino
Salads
Summer salad of butter lettuce, peach,
fennel, basil, toasted pine nuts, white balsamic-honey
vinaigrette
Caprese, deconstructed salad of tomatoes, fresh
mozzarella, cucumber, herbs, balsamic reduction
Baby spinach, fig-goat cheese crouton, mustard-sherry
dressing
Mesclun mixed greens, peach and basil toasted pine
nuts, white balsamic-honey vinaigrette
Arugula, corn, bacon, edamame, creamy lime-jalapeno
dressing
Entrees
Navarin Printanier, classic French
lamb stew with spring vegetables, warm baguette
Chicken Marengo, tomatoes, garlic and mushrooms,
garnished with a fried egg
Balsamic-marinated skirt steak, mozzarella, crispy
polenta square, arugula-tomato salad
Veal saltimbocca, parsley mashed potatoes,
asparagus
Panko-crusted mahi mahi, coconut curry quinoa,
mango salsa
Grilled pork chop, caramelized apple compote, corn
pudding
Desserts
Cream puffs
Strawberry shortcake, fresh whipped cream, mint
syrup
Chocolate souffles
Seasonal fruit tart
Banana cake, chocolate ganache icing
Peach cobbler Melba, vanilla ice cream amd raspberry
sauce
some items subject to seasonal
availability
Breakfast and brunch
Lemon blueberry cornmeal muffins
Breakfast tart of zucchini, dill, caramelized onions
and smoked Gouda
Southern-style buttermilk biscuits with ham and
cheese
Freshly-baked cinnamon rolls
Layered vegetable frittata
Quiche Lorraine
Seasonal fresh fruit
Yogurt and meusli parfaits
Luncheon
Roast beef sandwich, horseradish-rosemary
cream, greens, sweet onions on rustic bread
White bean and roasted red pepper wrap, tomato,
greens
Ham, artichoke-Kalamata remoulade sandwich on rustic
bread
Salad pita of greens and chickpeas, Monterey jack,
creamy balsamic dressing
Smoked turkey sandwich, sage aioli, grilled greens
and tomato
Brie and apple sandwich, honey-roasted pecans on
rustic bread
Greek salad of romaine with cucumber,
tomato, feta, olives, capers, red onion, oregano
vinaigrette
Chicken salad with curry mayonnaise, grapes and
scallions, on a bed of greens OR as a sandwich
Mediterranean salad with julienned salami, white
beans, fennel, parmesan, mesclun greens, lemon vinaigrette
Classic Cobb, salad, chicken, gorgonzola, bacon,
tarragon-mustard dressing
Chopped salad of greens, egg, peas, cucumber, peppers,
parmesan-peppercorn dressing
Asian beef tenderloin or chicken salad with avocado,
mango, red pepper, soba noodles and romaine, sesame-ginger
vinaigrette
Rustic savory tart of zucchini, corn,
cheese, black beans and basil
Ploughman’s lunch of aged cheddar, rustic bread,
mustard and pickles, seasonal fruits
Hummus lunch, traditional hummus with pita wedges
and fresh vegetables
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
Don’t see what you’re looking for? Just ask!
773.551.1590
convergencecuisine@comcast.net
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