A Recipe book sold by the Brigantine Restaurant in Escondido in 1985.

Pages on the Book. Front Cover Celebrating 25 Years! Thanks Guests Foreword     Table of Contents Table of contents Brigantine History Tips on Seafood Tips on Seafood Appetizers Fish Taco Camarones Cocktail     with Salsa Fresca Calamari Strips Guacamole Carrots Fresh Fish Swordfish with     Avocado Lime Butter Salmon en Papillote Halibut Piccata Seabass with Rosemary     sun-dried tomatoes Swordfish Relleno Shark with Mango en Papillote Mahi Mahi - California BBQ style Seafood Scampi Shrimp Saute Scallops Shrimp Calamari Shrimp-Trio of Mushrooms Meat & Chicken New York - city blues Carne Asada Filet Mignon with Madeira Sauce         ... continued Rack of Lamb Meat & Chicken (cont.) Chicken Pollo Asado California Chicken     with Mornay Sauce Pasta! Primavera Spaghettini with Sun-dried     Tomatoes Salmon with Black Fettucine Provencale Spaghettini Salads and Soups Chicken Pasta Salad with     Fresh Mint Dressing Smoked Salmon Salad     with the dressing Southwest Chicken Salad Chicken Salad dressing     and Tomatillo Salsa Jalapeno Bean Soup Sauces Salsas Dressings Jalapeno White Sauce Sauces: Caper Dill,     Seafood Cocktail, Tartar Salsa Fresca and Miguel's     Red Chili Salsa Dressings: Brigantine House, Caesar Drinks and Desserts Miguel's Ultimat Margarita and     the Brig Coffee Shelter Island Cooler and     Irish Whiskey Punch Ace Morton's Famous Egg Nog Miguel's Han Brigantine Mud Pie     Looking Back And a Toast Back Cover Page selection Buttons Next Back Random Cover