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Table of Contents
~ Honey cured pan-coated Duck Breast
  Pear Shallot Jam
  Petite Salad and Vanilla Vinaigrette
~ Wok charred Salmon and Spinach Wrap
~ Sweet Garlic Dressing
~ Ahi Dolmades en Ceviche
~ Tilapia Saltimboca
~ Prosciutto Wrapped Sea Scallops
~ Lenten Sesame seared Tuna
~ Pan seared Salmon with Maple Curry Sugar
  and Honey Dijon Glaze
~ Mesquite Smoked Leg of Lamb stuffed with a Trio of
  Apples and Black Currants
~ Callebaut Chocolate Pot du Creme with Biscotti's
~ Club Grill Chopped Salad
~ The Club Grill Mac-n-Cheese
~ Poblano Relleno
~ Wintonbury Wind Salad
~ Plum Lacquered Salmon
~ Saute Breast of Duck
~ Mongolian Lamb Chops
~ Cashew Crusted Foie Gras
More to come!
Check back often!
~ Bacon crusted Loin of Venison scented with Lime Zest and
  Juniper Berries over roasted Mini Corn and Baby Zucchini,
  sweet Potato Bonbons and Pomegranate Sauce
~ Vanilla smoked cured Duck Breast with Creme Brulee Pain
  Perdue and Foie Gras buttered Carter Plantation harvested
  Chanterelle Mushrooms
~ Golden Seared Chilean Sea Bass with pan roasted Parsley
  Fingerling Potato and Bacon wrapped Asparagus, red Beets
  in Verjus Butter