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• by:
• Keys, Jeff

Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts including: Prawn and Goat Cheese Tarte; Bacon-Wrapped Grilled Fresh Spring Asparagus; Mushroom Spinach Strudel;
Spicy King Crab Salad with Romaine, Tomato, and Cucumber; Grilled Chili-Lime Prawn Salad;
Warm Shiitake Mushroom Sesame Vinaigrette;
Classic Tomato Soup; Seared Muscovy Drake Breast with Creamy Five Rice Wild Mushroom Risotto; Paris Bistro Tenderloin of Beef
Idaho Ribeye Steak Feast; Naturally Raised Veal Rack Chop; Tuscan Hill Country Style
Apple Wood Smoked Pork Loin Chop with Figs, Ginger, and Chocolate Port; Butterflied Idaho Leg of Lamb with a Creamy Mushroom Charlotte;
Fresh Sea Bass from the Sea of Cortez Cabo San Lucas Style; Blood Orange Demitasse Creme Brulee; Jamaican Chimney Sweeps Gelato; Delights of the Naked Stranger; and The World's Best Root Beer Float.