Need some feedback on my dinner menu.....

K

karennoca

Well-known member
We are having guests for dinner later this month and I am having mental blocks putting my menu together. I've changed it so many times, but here is what I've settled on. Any critique is appreciated.

Starters:

Scallop edged English cucumbers topped with one of the Boursin Cheeses (any suggestions?)

Shrimp in Ponzu Sauce presented in Endive cups

Main course:

Braised Lamb Shanks (includes carrots, turnips, which melts away in the wine sauce). A gremolata is served over the shanks. Served with a nice Pinot Noir.

Osem Israeli toasted Couscous with herbs and lemon

Pink Grapefruit and avocado salad served over mesclun and butter lettuces. Home made basic vinaigrette with herbs drizzled over the top.

Dessert:

Fresh strawberry and Rhubard Crisp served with Dryers Vanilla Bean ice cream, the slow-churned, 1/2 calorie type.

I thought about serving a veggie but am blocked on this too. Or do I even need one?

 
I'll be happy to come and try it out for you...

It all sounds wonderful! I would absolutly include a very simple green veggie...no garnish...you have enough flavors going on. But I think your plate would pop better with a little green on it. Broccoli would be my first choice...with just a little butter and lemon... or peas could also work...but then you have less shape contrast. I'm a big believer in feeding the eyes first! I might also include some delicious french bread...bagette size. Will you be posting the recipes?

 
Sounds delicious. I don't think you can ever go wrong adding vegetables..

A few asparagus spears and/or some baby carrots would be a nice addition to the plate. Or peas of any type, since it's spring. No fancy preparation--that would detract from your sauce.

When I think of braised lamb I think of flageolet beans. (those greenish dried beans) Canned ones are good and easy to prepare: just heat and drain; saute a little garlic in butter or oil, fold in the beans with some parsley and lemon juice. This is just an idea of what I would do. I'm sure your cous-cous would be at least as good.

 
Something about the salad doesn't feel right to me with this particular menu - I think it's the

avocado. Everything else on the menu seems to fit well together.
For the cucumber starter, I'd prefer a young goat cheese over Boursin, but that's just my personal taste, as I don't care for Boursin.
Sounds like a great dinner!
(I would love the recipe for Israeli toasted Couscous with herbs and lemon)!

 
Lovely menu, Karen- I, too, like the idea of a simple veg

Broccoli, asparagus, green beans. A simple green bean bundle would be lovely on the plate- just tie with a blanched piece of green onion top and steam the bundles then drizzle with butter.

I like the whole menu. Just as a finish to the appetizers I would stick a tiny piece of watercress on the cukes/Boursin. It adds not only a good visual but a little bite to the bite!

 
Thanks for the feedback. I did decide to add some veggies for color burst.....

I am making a snow pea and carrot, julienne from Peggy/AZ website. Simple, tasty and two colors!
Thanks again. Sometimes those mental blocks just need a nudge out.

 
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