Shirley M. Ranieri
I am Canadian born, studied in Paris France and Italy. Left San Francisco in the early 80's and moved to the Mendocino coast to Point Arena. There I opened my first restaurant in 1986 in Anchor Bay, and in 1989, opened the Top of the Cliff in Gualala where I continued to work to this day.
My specialty is seafood, many of which are from my hometown of Newfoundland. My menu covers a variety of items, which will entice any palate.
Here are several recipes that are my own.
Top Of the Cliff
39140 South Highway 1
Gualala, California 95445
707-884-1539
Email: cobblery@ncm.org
Grilled Salmon with Orange Glaze
½ cup orange marmalade
2 tsp, each of Sesame oil and Soy sauce
½ tsp grated fresh ginger root
1garlic clove crushed
3 Tbl white rice vinegar
1 lb of boneless, skinless salmon filet, cut in four pieces
6 thinly sliced scallions with some green
¼ cup toasted sesame seeds
Combine marmalade, oil, soy sauce, ginger, garlic and rice vinegar. Heat grill. Brush orange glaze on each side of salmon and grill about 5 minutes on each side. Top with scallions and sesame seeds. Serve.
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