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    March 14

    A late posting

    Chef’s Dinner Club

    January 29, 2006

     

    House Cured Tasmanian Salmon en Croute with Osetra Caviar

    Buttered Bibb and Slivered Asparagus

     

    Maine Lobster Cassoulette

    Carrot, Corn and Pea Soup

     

    “Bulls and Babes” Beer Can Chicken

    Azuki Beans with Maple Smoked Bacon and Roasted Shallots

     

     

     

    Private Wine Dinner

    March 1, 2006

     

    Roasted Chestnut Soup with Duck Confit

    Finished with Cream and Truffle Oil

     

    Pan Seared Black Bass

    Braised Endive, Lime Red Wine Butter Sauce

     

    Wood Grilled Veal Tenderloin

    Sweetbread Wild Mushroom Ragout, Salsify Au Gratin, Pea Puree

     

    Baby Mache, Arugula, Watercress, Mini Popover

    With Cheese Fondue, Triple Cream and Raspberry

     

    Vanilla Bean Panna Cotta

    Pistachio Citrus Financier, Cherry Sherbet

    Spring Fruit Melange, Cherry Essence

    Coriander Rubbed Venison Rack

    With Wild Mushroom Ragout, Golden Raisin, and Truffle Potato Sauce

     

    Chocolate Triology

    2:38 AM | Blog it

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