PER SE MENUS.......FINALLY!
It seems I have finally got a copy of our exact menu from our per se dinner. So here it is, the meal of a lifetime. Drool Away!
MY MEAL
September 27, 2006
YUKON GOLD POTATO "VICHYSSOISE"
Truffled Potatoes
•
"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters and Russian Sevruga Caviar
•
CITRUS CURED HAMACHI
Ginger "Aigre-Doux" and Cilantro Shoots
•
HALIBUT "GOUJONETTES"
with Yuzu "Aïoli"
•
ROASTED SALMON "CHOP"
with Black Truffle "Gnocchi"
•
CODDLED ARAUCANA HEN EGG
with "Ragoût" of Périgord Truffles
•
BRAISED BERKSHIRE PORK BELLY
with "Lentilles de Puy" and Maple-Pork "Jus"
•
SALAD OF SHAVED FENNEL BULB
Pluots "Cuits et Crus," Grilled Young Fennel
and Fennel-Infused Extra Virgin Olive Oil
•
"TERRINE" OF HUDSON VALLEY MOULARD DUCK "FOIE GRAS"
Bartlett Pear Marmalade, Frisée Lettuce, Crystallized Pear "Chip,"
Balsamic Glaze and Toasted "Brioche"
•
PAN ROASTED CHATHAM BAY COD
Black Winter Truffle "Panade," Tokyo Turnips, Brussels Sprouts,
Matsutake Mushrooms, Pearl Onions and "Sauce Blanquette"
•
"MACARONI N’ CHEESE"
Butter Poached Nova Scotia Lobster
Parmesan "Crisp," Creamy Lobster Broth and Mascarpone-Enriched Orzo
•
THOMAS FARM’S SQUAB "RÔTI À LA BROCHE"
Poached Nectarines, Shaved Fennel Bulb and Squab "Jus"
•
SNAKE RIVER FARM’S AUSTRALIAN "WAGYU" BEEF SIRLOIN
Forty Eight Hour Braised "Wagyu" Beef Brisket
"Duxelles" of Forest Mushrooms, Yukon Gold Potato "Gratin,"
Romano Beans and "Sauce Bordelaise"
•
"TOMME DE LA CHÂTAIGNERAIE"
Black Mission Fig, Blue Moon Acres Mezza Arugula,
Celery Branch and Toasted Walnut Vinaigrette
•
RED WINE POACHED PEAR SORBET
Walnut "Frangipane," Caramel "Twist"
and Red Wine Syrup
•
"COFFEE AND DOUGHNUTS"
Cinnamon-Sugared Doughnuts with Cappuccino Semifreddo
•
"SNICKERS BAR"
Milk Chocolate "Crémeux," Chocolate "Sacher"
and Salted Caramel "Gelée" with Spanish Peanut "Nougatine" and Nougat Ice Cream
HAMILTONS MEAL
September 27, 2006
_____________________________________________
RED PEPPER SOUP
Snipped Chives
•
CAULIFLOWER "PANNA COTTA"
with Island Creek Oyster Glaze and Russian Sevruga Caviar
•
SEARED HAMACHI BELLY
Ginger "Aigre-Doux" and Cilantro Shoots
•
SKATE "GOUJONETTES"
Orange Water and Coriander
•
GRILLED "CHIPÉRONS"
with "Ratataouille" and Garden Basil
•
WHITE TRUFFLE OIL-INFUSED CUSTARD
with "Ragoût" of Périgord Truffles
•
SAUTÉED LAMB BREAST
Plumped Sultanas and Cauliflower with Lamb’s Tongue Vinaigrette
•
SALAD OF CARAMELIZED BELGIAN ENDIVE
Roasted Heirloom Beets, Bulls Blood Greens
and Black Winter Truffle "Coulis"
•
"PEANUT BUTTER AND JELLY"
Sautéed Hudson Valley Moulard Duck "Foie Gras"
Candied Virginia Peanuts, Concord Grape Glaze and Milk "Tuile"
•
PAN ROASTED CHATHAM BAY COD
Black Winter Truffle "Panade," Tokyo Turnips, Brussels Sprouts,
Matsutake Mushrooms, Pearl Onions and "Sauce Blanquette"
•
"SURF AND TURF"
Sautéed "Médaillon de Ris de Veau," Nova Scotia Lobster "Knuckles,"
Lobster Mushrooms and Truffle Emulsion
•
THOMAS FARM’S SQUAB "RÔTI À LA BROCHE"
Poached Nectarines, Shaved Fennel Bulb and Squab "Jus"
•
SNAKE RIVER FARM’S AUSTRALIAN "WAGYU" BEEF SIRLOIN
Forty Eight Hour Braised "Wagyu" Beef Brisket
"Duxelles" of Forest Mushrooms, Yukon Gold Potato "Gratin,"
Romano Beans and "Sauce Bordelaise"
•
"VERMONT SHEPHERD"
Granny Smith Apples "Cuites Sous Vide," New Crop Potatoes,
Garden Mâche and Pickled Mustard Seed Vinaigrette
•
PINEAPPLE SORBET
Hibiscus "Foam, " Pineapple Reduction and "Compressed" Pineapple
•
"COFFEE AND DOUGHNUTS"
Cinnamon-Sugared Doughnuts with Cappuccino Semifreddo
•
CHOCOLATE "S’MORES"
Graham Cracker "Crunch" with Chocolate "Crémeux,"
Valrhona "Hot Chocolate," Creamy Fluff
and Toasted Marshmallow
Consider me as jealous.
Posted by
GiuseppeWong |
1:35 AM
That seems like an obscene amount of food - even for me!! :) Reads deliciously!
Posted by
Ulterior Epicure |
6:47 AM