Samedi, une nouvelle expérience, un private dining ! Nous sommes allés à deux pour effectuer un repas pour 17 personnes chez un particulier... Voici le menu et quelques images :
Selection of Passed Canapés
Hudson Valley Foie Gras Mousse
Parmesan “Crisps”
Tuna “Tataki”
Kabocha Squash Soup
Salad of Caramelized Belgian Endive
Slow Roasted Heirloom Beets, Sylvetta Greens,
and Red Beet Vinaigrette
Herb Roasted Beef Filet Mignon
Rissolé of Young Potatoes,
Glazed Market Carrots, Wilted Spinach
and Sauce Bordelaise
OR
Crispy Skin Filet of Striped Bass
Parsnip puree, Young Brussels Sprouts,
Glazed Cipollini Onion and Sauce Vin Rouge
Selection of Cheeses
Cherry Marmalade, Poached Sour Cherries
and Seasonal Fresh Fruits
Hot Fudge Sundae
Vanilla Ice Cream with Valrhona Chocolate Sauce
Selection of Passed Canapés
Hudson Valley Foie Gras Mousse
Parmesan “Crisps”
Tuna “Tataki”
Kabocha Squash Soup
Salad of Caramelized Belgian Endive
Slow Roasted Heirloom Beets, Sylvetta Greens,
and Red Beet Vinaigrette
Herb Roasted Beef Filet Mignon
Rissolé of Young Potatoes,
Glazed Market Carrots, Wilted Spinach
and Sauce Bordelaise
OR
Crispy Skin Filet of Striped Bass
Parsnip puree, Young Brussels Sprouts,
Glazed Cipollini Onion and Sauce Vin Rouge
Selection of Cheeses
Cherry Marmalade, Poached Sour Cherries
and Seasonal Fresh Fruits
Hot Fudge Sundae
Vanilla Ice Cream with Valrhona Chocolate Sauce
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