Degustation Series- 11.27.06...

Tonight's tasting was for two long time customers who thoroughly enjoy our cooking in epic proportion! They are always full of gratitude and accolades when it comes to describing our craft and talents in our cuisine. As customary, it becomes one of deep respect and admiration that we have an opportunity to cook for such folks, and thus, the inspiration follows. The menu du soire unfolded as this...

Amuse

Warm Maine Lobster "Ragout"

Strugeon Caviar, Beet "Caviar", Potatoes, Lobster Essence

and a Shot of "Borscht Vodka"

~

Crispy Rabbit Confit & Truffle Composure

Pears, Endive, Celery Root Cake and Rose Hip Swipe

~

Seared Hudson Valley Foie Gras

Hawaiian Ahi Tuna "Pave", Cranberry Puree, 50 year-old Balsamic Condiment

Pumpkin Seed Brittle anda Foie Gras "Nage"

~

Pan Roasted Sea Scallop

Pumpkin Risotto, Pancetta, Oyster Mushrooms, Crispy Salsify

Micro Celery and Moroccan Streusel

~

Orange-Ginger Gelee, Grapefruit Confit and Mojito Ice

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Green Olive & Onion Crusted Loin of Oregon Beef

Celeriac Puree, Crab Apples, Quinoa-Corn "Dauphine"

~

Valrhona Manjari "Silk"

Pear-Crepe Terrine, Pumpkin Brulee, Citrus Poundcake

Peanut Butter-Milk Chocolate "Bite"

Olive Oil Gelato

~

Mignardise

Salted Caramels, Concord Grape Pate de Fruits, Spiced Truffles

the evening finished in the grand fashion, albeit a bit short, as they ate quickly.

alchemies...

not tonight.

maybe a Black Berry-Lemon Verbena Eau de Vie next time...

bon soire for now!