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Hors D’oeuvres

Salads

Vegetable Side Dishes

Soups

Pastas, Risotto and Paella

Entrees

3-Course Menu Suggestions

Sandwiches

Cold Entree Platters

Desserts

Breakfast And Brunch


Entrees

Seafood

Brioche Crusted Cod
Pommes puree, artichoke puree, baby artichokes in season, tomato confit

Chilean Sea Bass
Pan roasted, mango chutney, citrus beurre blanc, jasmine rice

Pan Roasted Salmon
Roasted garlic pommes puree, blistered cherry tomatoes, basil oil

Seared Diver Scallop
Creamy polenta, rosemary, tomato concasse

Seared Diver Scallop
Pea puree, pea tendrils, black garlic, shallots

Pan Roasted Trout
Rice pilaf, brown butter, haricots verts

Pan Fried Dover Sole
Parsley potatoes, sauce meuniere, spinach

Lobster Tail Provencale
Homemade pasta, tomato, garlic, white wine

Shrimp a L’Amercaine
Seared shrimp, sauce a l’amercaine, cognac, white wine, garlic, rice pilaf


Poultry

Roast Chicken
Free range, herb and onion stuffing, roasted garlic pommes puree, sauce fines herbes

Chicken Marsala
Chicken breast, mushrooms, marsala sauce, tagliatelle

Tuscan Chicken
Slow cooked chicken with vegetables and porcini mushrooms, fettucini

Coq au Vin
Slow cooked chicken in red wine, garlic, pearl onions, pommes puree

Honey-Ginger Chicken
Indonesian style chicken, marinated and roasted till tender, served with rice pilaf and mango chutney


Meat

Filet Mignon
Grilled, served with mushrooms bordelaise, pommes puree, baby carrots

Steak au Poivre
Black pepper crusted rib eye, gratin potatoes, mushrooms

Flank Steak
Grilled flank steak with chimichurri sauce, rice pilaf, mixed greens

Boeuf Bourginonne
Chateaubriand braised in red wine, garlic, bacon, mushrooms, pearl onions, pommes puree

Herb Crusted Rack of Lamb
New Zealand lamb, roasted fingerlings, maple glazed carrots, red wine reduction

Pork Tenderloin
Stuffed and roasted, celery, carrots, pomme puree, pan reduction

Veal Marsala
Veal scaloppini with mushrooms, marsala sauce, pommes puree

Osso Buco
Braised veal shanks, tomato, garlic, red wine, risotto


Game

Filet of Venison en Croute
Grilled or pan roasted, served with sauce poivrade, pommes puree, baby carrots

Quail
Roasted, served en croute, tomato preserve, celery root puree, pan reduction

Goose
Roasted, sage and onion stuffing, pommes puree, peas, maple glazed carrots, pan reduction

Five Spice Roast Duck
Served with sweet potato puree, port wine reduction, wild rice pilaf