Menu of ConColor
(All meals 40 silver include one item from each course and two drinks per person not including wines and champagne)
Course One- Appetizers
Fruit platter (Thin sliced apples, peaches, star fruit, kiwi, quartered strawberries, assorted melon balls) Vegetable platter (raw) (Thin sliced green, yellow and red bell peppers, carrots, cucumbers, halved cherry tomatoes)
Seafood platter Shrimp (raw or fried), silverfin (raw, steamed or baked), crab (steamed), in season mussels (raw, steamed, fried)
Shrimp toast made with fresh ginger and other ingredients deep fried to golden perfection
Steamed dumplings fill with Beef, pork, shrimp, also vegetarian Cheese wontons filled with either crab, lobster or silverfin meat mixed with a whipped cream cheese and herb flakes. Course Two- Salads
Fern fiddlehead salad; different shades of green and reddish bronze fiddleheads (with the salad is offered an assortment of sliced apples, pears, and nut shavings)
Lettuce leaf salad (with the salad is offered an assortment of sliced apples, pears, and nut shavings shredded chicken or ham, crumbled bacon, whole grape tomato, thin sliced small portabella or cucumbers mushrooms)
Served with The house dressing on the side, joining of sweet dragon honey and tangy fruit vinegar
Course Three-Soups and Chowders
Silverfin chowder; white chowder base thick with curled slivers of silverfin tail and claw meat and thin sliced potatoes chopped onion celery sharp Cheddar cheese and an assortment of complementing herbs and spices
Crystain stew; a vegetable broth full of bite size pieces of a medley of in season vegetables with just a hint of ginger.
Beef stew; beef broth with bite size pieces of grilled lean beef thin sliced of carrots, potatoes, onions, peppers, tomatoes, portabella mushrooms, peas, with an assortment of complementing herbs and spices
Wonton- silverfin wontons float like clouds above a mixture of vegetable slivers and fine noodles in a vegetable broth
Egg drop- delicate strands of ivory colored cooked egg white and fine noodles through out a hearty vegetable soup .
. Course Four- main dish
Choice of asparagus, carrots (with butter or orange and ginger sauce) , grilled corn (on or off the cob) , green beans, or green or yellow squash (boiled or grilled)
Steaks (all steaks 12oz) (cooked to order) with either light or dark gravy topped with slow butter saut?ed mushrooms Yameer Beef porterhouse
Halved duck or chicken (baked or grilled)
Whole silverfin steamed to perfection (back, claws, and tail pre halved) sided with melted butter
Seafood platter (steamed, fried) silverfin, shrimp, clams, mussels, and scallops sided with melted butter
Stuffed mushroom ;Large mushroom cap (portabella like) stuffed high with fine slices of sweet peppers, onions, and black olives and topped with a drizzle of light ember wine sauce
Sesame chicken the combination of orange cinnamon and sesame flavors make this a dish to remember
Butterflied shrimp with bacon jumbo shrimp caressed by thin sliced bacon coated with fine nut flour then pan fried
Course Five- Desserts
Fresh Fruit plate; mini-orange segments, pear wedges, peach wedges, medium ember grapes, halved strawberries pineapple rings Candied fruit plate; above fruit rolled in powdered crystallized honey crystals
Tarts; nut flower cups filled with finely chopped apples, pears, strawberries or thick vanilla custard baked to a light golden brown then topped with finly grated nuts
Almond cookies topped with slivered almonds
Pineapple rings drizzled with strawberry sauce
Acorn tarts; shell of nut flour pastry filled with mixed berries that are covered with a thick nearly frozen cream this is topped with a shallow slightly wider cap the whole thing is then drizzled with both white and dark chocolate topped and garnished with chocolate shavings and mint leafs.
Beverages of ConColor (Wines and Champagnes 5 silver crowns per class for every 20yrs of ageing)
From the Royal ConColor Vineyards Dawn Kiss
Zenith Sunset sky
Champagne finely colored with a sweetly pleasing taste and aroma
Golden Dew
Pride of ConColor
(2 drinks per person come with meal) Ales
Crystal Dagger
Tamir Warrior Seasonal
Spring-renew, very light slight
Summer-Yameer meadow, light, with a touch of citrus
Fall-Harvest, light slight nutty flavor
Winter-Long Night, dark, roasted nutmeg flavor Ciders in season (hot, cold, plain, mulled) Apple Pear
Coffee Tea (hot, iced, herbal, fruit)
Soda Cola, root beer, orange, grape, sassafras
(All meals 40 silver include one item from each course and two drinks per person not including wines and champagne)
Course One- Appetizers
Fruit platter (Thin sliced apples, peaches, star fruit, kiwi, quartered strawberries, assorted melon balls) Vegetable platter (raw) (Thin sliced green, yellow and red bell peppers, carrots, cucumbers, halved cherry tomatoes)
Seafood platter Shrimp (raw or fried), silverfin (raw, steamed or baked), crab (steamed), in season mussels (raw, steamed, fried)
Shrimp toast made with fresh ginger and other ingredients deep fried to golden perfection
Steamed dumplings fill with Beef, pork, shrimp, also vegetarian Cheese wontons filled with either crab, lobster or silverfin meat mixed with a whipped cream cheese and herb flakes. Course Two- Salads
Fern fiddlehead salad; different shades of green and reddish bronze fiddleheads (with the salad is offered an assortment of sliced apples, pears, and nut shavings)
Lettuce leaf salad (with the salad is offered an assortment of sliced apples, pears, and nut shavings shredded chicken or ham, crumbled bacon, whole grape tomato, thin sliced small portabella or cucumbers mushrooms)
Served with The house dressing on the side, joining of sweet dragon honey and tangy fruit vinegar
Course Three-Soups and Chowders
Silverfin chowder; white chowder base thick with curled slivers of silverfin tail and claw meat and thin sliced potatoes chopped onion celery sharp Cheddar cheese and an assortment of complementing herbs and spices
Crystain stew; a vegetable broth full of bite size pieces of a medley of in season vegetables with just a hint of ginger.
Beef stew; beef broth with bite size pieces of grilled lean beef thin sliced of carrots, potatoes, onions, peppers, tomatoes, portabella mushrooms, peas, with an assortment of complementing herbs and spices
Wonton- silverfin wontons float like clouds above a mixture of vegetable slivers and fine noodles in a vegetable broth
Egg drop- delicate strands of ivory colored cooked egg white and fine noodles through out a hearty vegetable soup .
. Course Four- main dish
Choice of asparagus, carrots (with butter or orange and ginger sauce) , grilled corn (on or off the cob) , green beans, or green or yellow squash (boiled or grilled)
Steaks (all steaks 12oz) (cooked to order) with either light or dark gravy topped with slow butter saut?ed mushrooms Yameer Beef porterhouse
Halved duck or chicken (baked or grilled)
Whole silverfin steamed to perfection (back, claws, and tail pre halved) sided with melted butter
Seafood platter (steamed, fried) silverfin, shrimp, clams, mussels, and scallops sided with melted butter
Stuffed mushroom ;Large mushroom cap (portabella like) stuffed high with fine slices of sweet peppers, onions, and black olives and topped with a drizzle of light ember wine sauce
Sesame chicken the combination of orange cinnamon and sesame flavors make this a dish to remember
Butterflied shrimp with bacon jumbo shrimp caressed by thin sliced bacon coated with fine nut flour then pan fried
Course Five- Desserts
Fresh Fruit plate; mini-orange segments, pear wedges, peach wedges, medium ember grapes, halved strawberries pineapple rings Candied fruit plate; above fruit rolled in powdered crystallized honey crystals
Tarts; nut flower cups filled with finely chopped apples, pears, strawberries or thick vanilla custard baked to a light golden brown then topped with finly grated nuts
Almond cookies topped with slivered almonds
Pineapple rings drizzled with strawberry sauce
Acorn tarts; shell of nut flour pastry filled with mixed berries that are covered with a thick nearly frozen cream this is topped with a shallow slightly wider cap the whole thing is then drizzled with both white and dark chocolate topped and garnished with chocolate shavings and mint leafs.
Beverages of ConColor (Wines and Champagnes 5 silver crowns per class for every 20yrs of ageing)
From the Royal ConColor Vineyards Dawn Kiss
Zenith Sunset sky
Champagne finely colored with a sweetly pleasing taste and aroma
Golden Dew
Pride of ConColor
(2 drinks per person come with meal) Ales
Crystal Dagger
Tamir Warrior Seasonal
Spring-renew, very light slight
Summer-Yameer meadow, light, with a touch of citrus
Fall-Harvest, light slight nutty flavor
Winter-Long Night, dark, roasted nutmeg flavor Ciders in season (hot, cold, plain, mulled) Apple Pear
Coffee Tea (hot, iced, herbal, fruit)
Soda Cola, root beer, orange, grape, sassafras