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Appetizers
 Acorn Squash BabagnoushOven roasted acorn squash mashed with garlic, seseme butter, cumin, lemon juice and olive oil. Also made with eggplant. Caponata A sweet and sour eggplant relish Chicken Liver Terrine with Spinach and Herbs Pork and Chicken Livers seasoned with rosemary and allspice layered with spinach Crab and Artichoke Dip Made with lump backfin and imported artichokes in our own secret recipe. Fennel and Artichoke Ragu These delicious vegetables are slowly braised with shallots and white wine and then pureed with garlic and herbs. Goat Cheese Torte With your choice of Roasted Garlic Apple Chutney or Curried with Tropical Fruit Pesto Italian Cheese Terrine Fontina, Parmesan, and Bel Paese cheese blended with herbs and layered with a dried fig pesto Maple Gorgonzola Salad Mesclum, Gorgonzola Cheese, and Walnuts tossed with a maple vinaigrette Olivada An olive paste of kalamata, parsley, and garlic Pate Provencial A course pate of pork and veal encrusted with pepperkorns and mustard seed Pesto Rosso Sundried toamato and roasted red peppers with basil, pine nuts, garlic, and parmesan cheese Roasted Red Pepper Hummus Pureed Chick Peas and Roasted Red Bell Pepper seasoned with Sesame Paste and Garlic. Smoked Fish Pate Your choice of fish smoked and blended with cream cheese, herbs, and horseradish Smoked Salmon with Oranges Norwegian Smoked Salmon with a red onion, sweet citrus slices, and parsley salsa White Bean and Pesto Spread Italian white beans pureed with a traditional pesto Wild Mushroom and Crab Cheesecake Made with smoked gouda, imported European dried mushrooms, and backfin lump crabmeat. Wild Mushroom Pate Made with chanterelles, porcini, morels, portabella, and shitake mushrooms. Delightful for Autumn or Winter
 BRIEOne of the most popular imported cheeses from France, this brie has a 60% fat content (the higher, the creamier). Brie is an unpressed, naturally drained cow's milk cheese with a soft, white rind flora. The buttery pale yellow interior should be plump and smooth, but not runny at the peak of ripeness. CACIO DE ROMA A sheep's milk bathed in sea salt for 24 hours and then aged on wood in cellars for thirty days. The end result is a creamy textured cheese with a mild, balanced flavor finishing with a touch of fruit. Drunken Goat From Murcia, Spain, a semi-soft goat cheese with a smooth violet rind which has been soaked in Doble Pasta wine for 48-72 hrs. Aged about 75 days, it has a sweet, smooth flavor. GOAT CHEESE Also known as chevre this 100% goat's milk cheese has a delightfully tart flavor and is coated in a light, edible ash. It's flavor is a bit stronger than domestic chevre. MAHON Spanish cow's Milk Cheese from Minorca, aged between 2-3 mo. Pale yellow in color with numerous eyes in the cheese, creamy with a nutty finish. MIRABLEU SHEEP'S MILK BLUE A Spanish cheese of sheep's milk selected from the mountains in Castilla-Leon and aged in El Escorial, the summer home of the King. The cheese is full bodied and fruity with a slightly salty finish. MONJE BLUE A Spanish cow's milk blue wrapped in pl PECORINO CROTONESE An artisanal sheep's milk cheese aged in wicker baskets. Produced in two varieties, fresh and aged. Fresh, the cheese is creamy in texture with a more pronounced flavor than a younger table cheese. Aged, it is firmer in texture and has a sharp flavor with an earthy finish. PECORINO FOGLIE DI NOCE A farmhouse sheep's milk cheese from Emilia Romagna aged in walnut leaves in ventilated caves to give it a particular perfume and flavor. PORT SALUT A semi-soft cow's milk cheese first made by monks in the Brittany region of France. It has a full, mellow flavor with a slight edge, but not tangy and a smooth, satiny texture, a pale yellow interior and a tawny washed rind. It is perfect with fruit. SAN SIMON A Spanish smoked cow's milk cheese from Galicia in the shape of a teardrop. Lovely caramel colored exterior with golden cheese and tiny eyes. The smoked flavor comes from aging the cheese on abedul wood. ST. ANDRE A rich, buttery triple cream cheese with a crisp, clean flavor is a perfect compliment to tropical fruits. A superb dessert cheese, served with crisp green salads or spread on crusty bread. TALEGGIO A soft D.O.C. cow's milk cheese, square in shape with a reddish brown washed rind and an off white, slightly yellowish interior.
Caprese Skewers Fresh mozzarella and cherry tomatoes with a chiffonade of basil and extra virgin cold pressed olive oil. Coconut Curry Scallop Canapes Served on toast points or imported crackers Crab Stuffed Baby Bella's Small portabella mushroom stuffed with a savory crab stuffing Empanadas Delicate pastry filled with a spicy ground beef mixture and vegetables. Mussels in half shell With your choice of Provencial Style or Coconut curry Prosciutto and Melon Tarlets A tartar of Imported Italian Cured Ham placed in a tart shell and topped with diced ripe melon Scallops with bacon and orange Dry scallops(no water added) basted with lemon juice olive oil and orange zest, wrapped with bacon and baked. Smoked Salmon Canapes Served your choice of either horseradish creme fraische or with orange salsa on toast points Smoked Trout Mousse served on slices of hothouse cucumber Spinach and Cheese Tartlets Made with raisins and pine nuts and topped a bay nutmeg scented bechemel sauce. Tramezziano di Melenzane Baked eggplant sandwiches filled with fresh mozzarella cheese Truffled Lobster Tartlet Maine lobstered mixed with caramelized shallots, fresh herbs and truffle oil. It is placed in small tart shells topped with a bay scented white sauce and baked Venetian Shrimp Shrimp boiled in a dutchess broth placed on top of a puree of white beans with herbs and olive oil. Served on your choice of cracker, toast points, or cucumber. Wild Mushroom and Crab Cheese Cake Tartlets Yam and Mustard Seed Latkes With Applesauce and Yogurt Chutney Dip
 Bradan Rost"Roasted Salmon" in Gaelic, a dry smoked salmon served with a creme fraiche horseradish sauce  Chincoteague andor Prudence Island OystersThese farm raised oysters are harvested out of the southern part of the Chesapeake Bay and Rhode Island's Narragansett Bay respectively. Served with cocktail sauce and lemon wedges Dim Sum Choose from many interesting eastern items like: Vegetable Dumplings with Ginger Dipping sauce, Thai Spring Rolls, Vietnamese Shrimp Fritters, Japanese Crab Rolls, an Chicken Satay just to name a few Italian Style Roasted Oysters Oysters roasted with Lemon Juice, Herbs, Italian Bacon, and Asiago Cheese Middle Eastern Mezza A selection of traditional dishes such as hummas, baba ghnoush, olives, and stuffed grape leaves seved with marinated feta and zatar pita bread Olive Condite Choice tuscan olives marinated in herbs, citrus zest, and garlic Poached Salmon An Artfully Displayed Whole Poached Salmon served with choice of Mustard Sauce, salsa verde or orange salsa. Shrimp Cocktail Large peeled shrimp served with traditional cocktail sauce, thai lime and chilie sauce, or island coconut curry sauce Smoked Salmon with Oranges Norwegian Smoked Salmon with a red onion, sweet citrus slices, and parsley salsa Spanish Tapas Roasted Red Peppers with Bread Crumbs, Marinated anchovy, Marinated Portabella Mushroom, Thin Slices of Spanish Cured Sausage, and Mussels poached in a spicy tomato sauce. Served with crusty European style bread. Vegetable Crudite Blanched Green Beans, Asparagus, Snow Peas, and other seasonal vegetables served with your choice of tarragon cream dip, asian sesame ginger dipping sauce, or a beet horseradish creme fraiche sauce | ||||
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contact us today: 410-744-4300 • info@dionysuskitchen.com about us | resources | recipes | sample menu | contact us | home copyright 2007 - Dionysus' Kitchen - www.dionysuskitchen.com
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