CBS Scene

Previous Chef's Picks:

	Week of August 23 - Shrimp Scampi Tender Shrimp, Light Garlic Butter Sauce, Wilted Spinach, Fettuccine, Garlic Bread
	Week of August 16 - Lobster "BLT" Fresh Lobster Salad, Smoked Bacon, Fresh Tomato, Boston Lettuce, Toasted Buttery Brioche Bread
	Week of August 9 - Seared Tuna Salad Seared Ahi Tuna, Sweet and Sour Dressing, Napa Slaw, Tomatoes, Peanuts, Crisp Noodles, Mango Drizzle
	Week of July 27 - Classic Nachos Jack Cheese, Fresh Salsa, Pickled Hot Peppers, Guacamole, Chipotle Sour Cream
	Week of July 18 - Shrimp Salad Field Greens, Crisp Napa Cabbage, Carrots, Cucumber, Green Onion, Bean Sprouts, Miso Dressing
	Week of July 1 - Margarita Pizza Mozzarella, Basil Marinated Baby Tomatoes, Pesto Drizzle
	Week of June 13 - All-Natural Half Pound Burger Why do we choose natural beef = well, we'll tell you. Number 1 = no added hormones, no added antibiotics. Number 2 = flavor, these cattle range freely in the rolling hills of Oregon on a diet of barley, corn and alfalfa. And third = quality and consistency, our beef comes from the same farms day in and day out, not from whoever has that better price this week. Our burger is a naturally flavorful fresh 8oz. of beef burger, grilled just the way you like it. Served on a soft buttery roll with bibb lettuce, ripe tomato, thin sliced sweet red onion, a pickle wedge and crispy French fries.
	Week of May 23, 2010 - Citrus Scallop Salad Premium quality plump scallops, marinated in citrus, then flame grilled. Presented with a summer field green salad dressed with pomegranate vinaigrette, fresh mango slices, crispy black pepper Pancetta bacon and fennel.
	Week of May 9, 2009 - Seared Tuna Salad Sushi Grade Tuna, Lightly Crusted and Seared, Served Rare with Crisp Napa Cabbage, Sweet and Sour Vinaigrette, Toasted Peanuts and Fresh Mango Puree. Topped with Crunchy Fried Rice Noodles
	Week of April 26, 2010Kobe Cheeseburger - Kobe Beef, Secret Sauce, aged Cheddar, Roma tomatoes, Onions and Pickles with Shredded Lettuce and Ketchup
	Week of April 12, 2010Five Layer Chocolate Fudge Cake with Fresh Whipped Cream and caramel Sauce
	Week of April 5, 2010 Garlic Croutons, Marinated White Anchovies, aged Parmesean Cheese and our Own ceasar Dressing with Grilled Herb Marinated Chicken
	Week of March 29, 2010 Zucchini, Fresh Mushrooms, Grilled Asparagus and Fire Roasted Peppers with Fresh Mozzarella Cheese, Fresh Basil and our Housemade Plum Tomato Sauce
	Week of March 15, 2010 Fresh zesty limejuice combined with fresh eggs and sweetened cream on a buttery graham cracker crust. Served with an oversized dollop of whipped cream and fresh raspberry sauce. You�ll feel like you�re in the tropics!
	Week of March 1, 2010 Crispy golden fried chicken breast with applewood smoked bacon, Vermont cheddar cheese, ripe tomatoes, romaine lettuce and creamy ranch dressing on a toasted bun. Goes great with our sweet potato fries!
	Week of February 15, 2010 A specialty from Thailand, chicken marinated in zesty limejuice, ginger, garlic and coconut milk. Served with a sweet and spicy peanut dipping sauce.
	Week of February 8, 2010Grilled Chicken Cranberry Salad - Marinated and grilled chicken breast, field greens, spiced pecans, sundried cranberries, and crumbled goat cheese hand-tossed in our balsamic vinaigrette.
	Week of January 30, 2010Seasonal Fruit Cup - Fresh apples and pears tossed with sundried cranberries and spices, topped with a buttery cinnamon streusel topping. Served warm with vanilla ice cream.
	Week of January 24, 2010Caprese Sandwich - Red ripe tomatoes paired with fresh mozzarella cheese, layered with fresh basil, drizzled with imported virgin olive oil and balsamic vinegar on herb foccacia bread
	Week of January 17, 2010Dessert Sampler - Miniature versions of our most popular desserts. Great plate to share, or all for yourself!
	Week of January 11, 2010Grilled Vegetable Pizza - Zucchini, Fresh Mushrooms, Grilled Asparagus and Fire Roasted Peppers with Fresh Mozzarella Cheese, Fresh Basil and our Housemade Plum Tomato Sauce.
	Week of January 4, 2010Shrimp Salad - Sugarcane Skewered Shrimp with Fresh Field Greens, Crisp Napa Cabbage, Spun Carrot, English Cucumber, Chopped Scallion and Bean Sprouts all Tossed in a Delicious Miso Dressing.
	Week of December 28, 2009 Citrus Scallop Salad - Grilled Jumbo Deep Sea Scallops, Fresh Field Greens, Ripe Mango, Black Pepper Spiced Crisp Pancetta Bacon, Shaved Fennel and Pomegranate Vinaigrette
	Week of December 21, 2009 Chicken Piccatta - Thinly Pounded Tender Chicken Breast, Saut�ed with Fresh Mushrooms and a Creamy Lemon Caper Sauce.
	Week of December 14, 2009 - 14 oz. Grilled Ribeye Steak Rich, Grain-Fed Center Cut Ribeye Steak topped with a Rich Mushroom Sauce and Creamy Buttery Mashed Potatoes
	Week of December 7, 2009 - Shrimp Scampi Tender Shrimp sauteed with Garlic, Shallots, White Wine and a Hint of Lemon. Tossed with Fresh Spinach and Fettuccini Pasta.
	Week of November 31, 2009 - Swordfish Kebob Tender Juicy North Atlantic Swordfish, marinated in Spices and Extra Virgin Olive Oil, Wrapped in Applewood Smoked Bacon and skewered with Fresh Plum Tomato and Bermuda Onion. Served with Saut�ed Spinach and Fresh Mushrooms.
	Week of November 23, 2009 - Meatloaf A hearty version of a Classic! A blend of Ground Chuck and Pork Sausage, Slow Roasted and Grilled. Topped with a Rich Mushroom Sauce, Creamy Mashed Potatoes, Tender Baby Onions and Green Beans
	Week of November 9, 2009 - Seared Tuna Salad Sushi Grade Tuna, Lightly Crusted and Seared, Served Rare with Crisp Napa Cabbage, Sweet and Sour Vinaigrette, Toasted Peanuts and Fresh Mango Puree. Topped with Crunchy Fried Rice Noodles
	Week of November 2, 2009 - Grilled Vegetable Pizza Zucchini, Fresh Mushrooms, Grilled Asparagus and Fire Roasted Peppers with Fresh Mozzarella Cheese, Fresh Basil and our Housemade Plum Tomato Sauce
	Week of October 26, 2009 - Hummus A classic flavorful puree of garbanzo beans, garlic, sesame seed paste, lemon juice and olive oil. Garnished with crumbled feta cheese, spicy pickled peppers, scallions, and curry infused olive oil. Served with warm wedges of our stone baked flatbread.
	Week of October 19, 2009 - Mac & Cheese Mac & Cheese Probably the most sought-after comfort food in America, it suits just about everyone. Made with top quality ingredients - imported pasta, heavy cream, imported Parmesan and Vermont cheddar cheese. Topped with buttery crumbs, which brown during baking, it comes out of the oven bubbling hot!
	Week of October 12, 2009 - Scallops At CBS Scene, we only use fresh fish, nothing frozen here. Our plump and sweet scallops are sourced from Georges Bank, a mere 200 miles off the coast of Boston, shucked by hand at sea, never having any moisture added during processing. The scallops are pan-seared over high heat, caramelizing beautifully from their natural sugars. Served atop squash ravioli - hand made in Vermont, along with a saute of shitake, oyster and crimini mushrooms. The dish is completed with a light white wine butter sauce infused with lemon and capers.
	Week of October 5, 2009 - Pork Chop Inspired by a great BBQ friend of mine and his infamous collards, this dish was derived. We begin by purchasing all-natural center-cut bone-in pork chops. It already sounds awesome! The pork chops are "brined" in a rich mixture of Vermont maple syrup, mustard, fresh herbs and garlic, then broiled at 800 degrees to sear in the brine and flavor. The pork chop is plated with spicy collard greens - a southern favorite, simmered slow and low till tender with garlic, spices and smoky ham. The dish is completed with roasted sweet potato, pecans and pear butter. A fun fact about this dish - there is no butter in pear butter. The pear butter gets its name from the thick consistency.
	Week of September 28, 2009 - Lobster Gnocchi Lobster - the ultimate luxury, mixed with simple ingredients that we all know and love - pasta, asparagus, mushrooms, butter and cream. We spend just as much time choosing the mushrooms and asparagus as we do the lobster. These are no ordinary mushrooms, but a mix of shitake, oyster, and crimini. And not just any asparagus, only bright, crisp and fresh will do. This dish becomes irresistible for seafood lovers, chunks of lobster meat sauteed with the mushrooms, asparagus, gnocchi pasta in a rich but light lobster cream sauce.
	Week of September 21, 2009 - Signature Bread Pudding This is a perfect way to warm up on a brisk fall day! Our gooey chocolate bread pudding is made with 6 simple and fresh ingredients - French chocolate, fresh eggs and cream, sugar and locally made bread. Served warm on a sizzling skillet with caramel, raspberry sauce and vanilla ice cream. This will really make your taste buds light up! P.S. You to can be a bread pudding hero and make this at home!
	Week of September 7, 2009 - 14 oz. Ribeye Steak Pure ecstacy! We look for the perfect amount of marbling this full-flavored Ribeye steak. Served with the ultimate sauce, a rich mushroom sauce of lightly sauteed shiitake, crimini and oyster mushrooms with shallot, white wine and demi glace.
	Week of August 31, 2009 - Chicken Piccatta Tender chicken breast saut�ed in a delicate lemon sauce with wild mushrooms and zesty caper.
	Week of August 24, 2009 - Shrimp Scampi A dozen succulent shrimp on a bed of tender fettuccine noodles in a buttery white wine and garlic sauce.
	Week of August 17, 2009 - Citrus Scallop Salad Premium quality plump scallops, marinated in citrus, then flame grilled. Presented with a summer field green salad dressed with pomegranate vinaigrette, fresh mango slices, crispy black pepper Pancetta bacon and fennel.
	Week of August 10, 2009 - Buffalo Bites Hot and spicy boneless buffalo bites, served up with blue cheese dressing. Bring me another cold cervesa please!
	Week of August 3, 2009 - Spinach and Artichoke Dip Artickokes, Spinach and Roasted red peppers blended with delicious cheese sauce, served bubbling hot with tortilla chips and Crostini
	Week of July 27, 2009 - Coconut Crusted Shrimp Coconut Crusted Shrimp. Top quality succulent shrimp with a sweet coconut breading, served with a a perfect sweet and spicy red pepper dipping sauce.
	Week of July 20, 2009 - Loaded Nachos Fresh corn tortillas, topped with jack cheese, baked in our stone hearth oven, then loaded with zesty fresh tomato salsa, Chipotle infused sour cream, spicy pickled peppers, southwestern black beans and beef chili
	Week of June 29, 2009 - Tuscan Roasted Chicken At the Scene, the Chefs marinate the chickens in a robust blend of lemon, garlic and herbs. Then we roast them till juicy and tender. They are served very simply with red bliss mashed potatoes, baby green beans and a light chicken jus.
	Week of June 15, 2009 - Desert Sampler Miniature versions of our most popular desserts. Great plate to share, or all for yourself!
	Week of June 8, 2009 - Baby Iceberg Salad Jumbo shrimp coated in a spicy rub of ground black pepper, white pepper, Szechwan pepper and kosher salt. The Szechwan pepper adds a pungent note to the dish, offering warm woody lemon like undertones. The shrimp are deep fried till just done and crisp, served with a spicy mango sauce composed of fresh mango puree, Dijon mustard, chili garlic paste and balsamic vinegar.
	Week of June 1, 2009 - Salt and Pepper Shrimp Jumbo shrimp coated in a spicy rub of ground black pepper, white pepper, Szechwan pepper and kosher salt. The Szechwan pepper adds a pungent note to the dish, offering warm woody lemon like undertones. The shrimp are deep fried till just done and crisp, served with a spicy mango sauce composed of fresh mango puree, Dijon mustard, chili garlic paste and balsamic vinegar.
	Week of May 25, 2009 - All-Natural Half Pound Burger Why do we choose natural beef = well, we'll tell you. Number 1 = no added hormones, no added antibiotics. Number 2 = flavor, these cattle range freely in the rolling hills of Oregon on a diet of barley, corn and alfalfa. And third = quality and consistency, our beef comes from the same farms day in and day out, not from whoever has that better price this week. Our burger is a naturally flavorful fresh 8oz. of beef burger, grilled just the way you like it. Served on a soft buttery roll with bibb lettuce, ripe tomato, thin sliced sweet red onion, a pickle wedge and crispy French fries.
	Week of May 18, 2009 - Cedar Plank Salmon Salmon are very sensitive indicators to water quality and only thrive in very clean water. Protected from imitations, like Champagne or Parma ham, Scottish farmed salmon has been produced to the highest standards of environmental care. Rich in Omega 3, vitamin A, vitamin B and many essential minerals. Our center cut salmon fillets are brushed with a sweet rich glaze made with Vermont maple syrup, soy sauce, ginger and zesty lemon, then roasted in our stone oven atop a cedar wood plank. Served with our house made yukon gold mashed potatoes, infused with whole grain mustard, and fresh asparagus from our blazing grill.
	Week of May 11, 2009 - Mac & Cheese Mac & Cheese Probably the most sought-after comfort food in America, it suits just about everyone. Made with top quality ingredients - imported pasta, heavy cream, imported Parmesan and Vermont cheddar cheese. Topped with buttery crumbs, which brown during baking, it comes out of the oven bubbling hot!
	Week of May 4, 2009 - Lobster Gnocchi Lobster - the ultimate luxury, mixed with simple ingredients that we all know and love - pasta, asparagus, mushrooms, butter and cream. We spend just as much time choosing the mushrooms and asparagus as we do the lobster. These are no ordinary mushrooms, but a mix of shitake, oyster, and crimini. And not just any asparagus, only bright, crisp and fresh will do. This dish becomes irresistible for seafood lovers, chunks of lobster meat sauteed with the mushrooms, asparagus, gnocchi pasta in a rich but light lobster cream sauce.
	Week of April 27, 2009 - Hummus A classic flavorful puree of garbanzo beans, garlic, sesame seed paste, lemon juice and olive oil. Garnished with crumbled feta cheese, spicy pickled peppers, scallions, and curry infused olive oil. Served with warm wedges of our stone baked flatbread.
	Week of April 20, 2009 - Nachos We fry our own corn tortilla chips, top them Jack cheese and bake them in our stone oven. Garnish them with fresh house made salsa, guacamole, sour cream and spicy peppers
	Week of April 13, 2009 - Pork Chop Inspired by a great BBQ friend of mine and his infamous collards, this dish was derived. We begin by purchasing all-natural center-cut bone-in pork chops. It already sounds awesome! The pork chops are "brined" in a rich mixture of Vermont maple syrup, mustard, fresh herbs and garlic, then broiled at 800 degrees to sear in the brine and flavor. The pork chop is plated with spicy collard greens - a southern favorite, simmered slow and low till tender with garlic, spices and smoky ham. The dish is completed with roasted sweet potato, pecans and pear butter. A fun fact about this dish - there is no butter in pear butter. The pear butter gets its name from the thick consistency.
	Week of April 6, 2009 - Scallops At CBS Scene, we only use fresh fish, nothing frozen here. Our plump and sweet scallops are sourced from Georges Bank, a mere 200 miles off the coast of Boston, shucked by hand at sea, never having any moisture added during processing. The scallops are pan-seared over high heat, caramelizing beautifully from their natural sugars. Served atop squash ravioli - hand made in Vermont, along with a saute of shitake, oyster and crimini mushrooms. The dish is completed with a light white wine butter sauce infused with lemon and capers.
	Week of March 30, 2009 - Signature Bread Pudding As it is still freezing here just outside of Boston, this is a perfect way to warm up! Our gooey chocolate bread pudding is made with 6 simple and fresh ingredients - French chocolate, fresh eggs and cream, sugar and locally made bread. Served warm on a sizzling skillet with caramel, raspberry sauce and vanilla ice cream. This will really make your taste buds light up! P.S. You to can be a bread pudding hero and make this at home!