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Assortment of Nigirizushi and Maki sushi
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Contact Chef Baer today
for a free phone consultation.
Off: 310.398.8959
Cell: 310.988.9202
philipmbaer@verizon.net
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Sample Appetizers, Main Courses & Desserts
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Appetizers, Salads & Soups
- Soft shell crab, prawn and assorted vegetable tempura with a
lemongrass, jalepeno ponzu dipping sauce.
- Bruschetta with red, yellow, and orange tomatoes.
- Crab cakes with roasted pepper remoulade sauce.
- Assortment of Nigirizushi and Maki.
- Puree of split pea soup, with pan fried carrots, oven baked croutons
and a balsamic vinaigrette reduction.
- Insalata caprese with fresh buffalo mozzerella.
- Salad of seared sea scallops, and mescaline with oriental vinaigrette.
- Salad of deep fried calamari, frisee, belgian endive, freniso, cashew,
and mandarin oranges with a coconut rum dressing.
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Entrees
- Tamarind glazed roasted pork loin and sauteed french beans with
apple-onion potato puree.
- Roasted rack of lamb with sauteed spinach italiano, pan fried polenta
and buffalo mozzerella tower with chasseur sauce.
- Prime New York strip steak with bordelaise sauce, sweet and russet
potato pave, and poached baby artichoke and carrots.
- Poached tiger shrimp and sauteed shitake mushroom Miso soup.
- Sauteed tiger shrimp with picatta sauce, garlic mashed potatoes,
and steamed asparagus.
- Seared Ahi tuna with bearnaise sauce, wasabi pesto mashed potatoes,
and sauteed asparagus with an asparagus coulis sauce.
- Four cheese Lasagna with oven dried yellow tomatoes and roasted
red bell pepper sauce.
- Pan seared duck breast with portabello mushroom risotto, grilled
vegetables, and port wine duck jus.
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Desserts:
- Pineapple Polenta upside-down cake with mango, kiwi, drizzled caramel
and vanilla bean ice cream.
- Chocolate Souffle with white and dark chocolate presidente brandy
sauce and strawberries.
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