Spectacular Views and Unparalleled Food (415) 673-6672 ext. 254


Cocktails daily from 11 a.m. · Piano Bar Tues.– Sat. from 5 p.m. Dinner Tues.– Sat. from 5:30 p.m. · Lunch Mon.– Fri. 11:30–2 Light Bar Menu Sun. 12–8:30 p.m.


RESERVATIONS: (415) 673-6672 X254 or Restaurant@MarineClub.com From Our Chef


Elegant Make-ahead Hors d’Oeuvre Here is a delicious spread for toasted or grilled bread slices. Rich and full and flavor — your guests will love it!


SALMON RILLETTES Poaching Liquid ¼ cup white wine 1 bay leaf juice of 1 lemon ½ onion, sliced 1 cup water


Salmon ½ pound salmon filet ½ pound smoked salmon ¼ cup unsalted butter at room temperature 2 T mayonnaise


Zest of 1 lemon Juice of 1 lemon 1 bunch dill, chopped 1 T chives, minced


In a small sauce pan, combine first 5 ingredients and simmer for 5 minutes.


Season salmon with salt and pepper, place in simmering poaching liquid and poach gently for 6-8 minutes until cooked through. Remove from liquid and set aside to cool. When cool, flake into small pieces.


In a food processor, puree smoked salmon until smooth. Place in a mixing bowl with soft butter and combine. Carefully fold in salmon flakes and remaining ingredients. Taste and adjust seasoning if needed. Cover and refrigerate at least 2 hours. Serve on toasted baguette.


24 Crossroads Winter 2011-12


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