Англо-русский кулинарный словарь

Splattie
Treat yourself to something tasty

Hot meat and vegetable appetizers

Baked Beef Roulettes Stuffed with Prunes
Yellow Squash Stuffed with Pheasant Meat and Rosemary and Vanilla Sauce
Stuffed Chicken Skins with Creamy Mushroom Sauce
Grape Leaves Stuffed with Lamb, Rice and Cilantro Garnished with Sour Cream and Prunes
Mushrooms Stuffed with Smoked Duck and Roasted Peppers Relish
Veal Liver Grilled with Onions and Mushrooms
Pastry Shells Stuffed with Chicken and Mushrooms
Mushrooms in Sauce “Julienne” in Pastry Shell
Beef Tenderloin Medallions Grilled with Turkey Bacon
Leek and Foie Gras Terrine ($7 Extra Per Person)
Duck Skewers with Figs and Rosemary
Lamb Sausage Grilled with Herbs
Jerk Chicken Rolls Stuffed with Wild Mushrooms
Russian Style Potato Dumplings with Onion Curls

Individually Served Main Course

Venison Loin Chop with Red Currant Sauce
With Oven-Dried Tomatoes and Wild Mushrooms

Rack of Lamb
With Uzbek Style Rice

Pan-Roasted Quail with Port Sauce
With Braised Cabbage and Israeli Rice

Pheasant with Rosemary and Vanilla
With Sweet Potato, Raisins and Roasted Walnuts

Beef Tenderloin with Merlot Mushroom Sauce
With Root Vegetables Puree

Smoked Roasted Capon Breasts
With Sweet Potato

Seared Tuna Au Poivre
With Dill Mashed Potato

Salmon Fillets with Pine Nut Crunch
With Vegetable Couscous

Beef Tenderloin Medallions Paired on a Plate with Salmon Fillets
With Vegetables Julienne and Fried Potato


Veal Chop Paired on a Plate with Jumbo Garlic Shrimp
With Wild Mushrooms Risotto

Duck breast paired on a plate with smoked sea scallops
Atop of Grilled Fresh Slice Pineapple and Corn Polenta

Stuffed Jumbo calamari
With fried sweet potatoes and garlic sauce

Chicken Fillets stuffed with wild mushrooms and cheese
Garnished with new potato puree stuffed pastry puffs