Do you have a favorite recipe that you would like to share with fellow Concourse A visitors? If so, submit it to us via email by clicking here Please note: All submitted recipes become property of Concourse A |
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| Breakfast Items | ||
Almond Brioche French Toast |
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| Soups, Salads, and Appetizers | ||
| Ahi Poke from Tropica Restaurant, Westin Maui, Kaanapali Beach Chilled Asparagus with Kim Chee Cream from Tropica Restaurant, Westin Maui, Kaanapali Beach Fava Bean Purée with Lemon Crème Fraîche and Speck Ham from The Fifth Floor, Hotel Palomar, San Francisco, CA Seared Sea Scallops from Celia, Pfister Hotel Milwaukee Guacamole from La Paloma, Omni Cancun Hotel and Villas Bouillabaisse from Rene Bistrot, Renaissance Pere Marquette New Orleans Mexican Spice Crusted Tuna With Onion Marmalade from The Restaurant, Las Ventanas al Paraiso Resort, Los Cabos Polenta Crab Cakes w/ Lobster Basil Sauce from Cafe Promenade, Renaissance Mayflower Hotel, Washington DC Roasted Garlic Soup with Potato and Fennel from The Fifth Floor, Hotel Palomar, San Francisco, CA Jumbo Lump Crabcakes with Bloody Mary Gazpacho and Avocado Mousse from Driskill Grill, Driskill Hotel Austin Seared Ahi Tuna and Sea Scallops with Pickled Cucumber Salad and Sweet Asian Glaze from The Maritana Grille Don CeSar Beach Resort, St. Pete Beach Flash Seared Ahi Tuna Baby Spinach Salad, Honey Smoked Bacon, Dijon-Mushroom Remoulade from Driskill Grill, Driskill Hotel Austin White Water Clams with Piquillo Pepper Broth and Smoked Bacon from 3030 Ocean, Harbor Beach Marriott Resort and Spa, Ft. Lauderdale Chilled Lobster and Smoked Salmon Timbale with Micro Sprouts from The Maritana Grille Don CeSar Beach Resort, St. Pete Beach Zucchini Strands with Mint from The Herbfarm Cookbook, by Jerry Traunfeld The Herbfarm Restaurant, Woodinville, WA |
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| Entree's | ||
| Barbecued Duck Burrito with Mango Fiesta salad, fiery corn cakes and charred avocado from Driskill Grill, Driskill Hotel Austin Flat Iron Steak and Portobello Shish Kabobs from The Fifth Floor, Hotel Palomar, San Francisco, CA Roast Chicken and mushroom risotto from Fournou's Ovens, Renaissance Stanford Court, San Francisco Pan Roasted Lamb Chops from Celia, Pfister Hotel Milwaukee Green Chili Buttered Bandera Quail from Driskill Grill, Driskill Hotel Austin Chicken in Chanterelle Mushroom and Garlic Stew from Chef Eric DiStefano, Geronimo, Santa Fe, NM. Chili-Orange Poached Salmon from Driskill Grill, Driskill Hotel Austin Ocean Trout with Warm Potato Salad from 3030 Ocean, Harbor Beach Marriott Resort and Spa, Ft. Lauderdale Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras from L'Escalier Restaurant, The Breakers Palm Beach, Palm Beach Pan Roasted Veal Tenderloin from Driskill Grill, Driskill Hotel Austin Honaunau Free Range Chicken Stuffed with Mango and Mountain Apple from Coast Grille Hapuna Beach Prince Hotel Hawaii |
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| Selection of Cocktails | ||
A selection of five martinis |
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| Dessert | ||
Grand Hotel Pecan Ball/ Fudge Sauce |
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