Farewell to Summer Dinner 9/11/2007

 An example of our highest end catering, this party was held for 8 guests this evening.  Our hostess is quite a foodie herself and spends much time discussing food and cooking with us.  On this occasion, she even had prepared braised beef cheeks for us.   The cheeks were quite delicious, being a texture similar to pot roast, but far more tender and a little richer taste.  After eatng, we got down to business

Menu

Reception

Blini with crème fraiche and Ossetra caviar

 

Truffled Grilled Cheese

 

Ricotta Salata with fig compote on bread toasts

 

 

First Course
Yellowfin tuna carpaccio with late summer salad of fresh tomatoes, cucumbers, rainbow radish, flat leaf parsley, picholine olives, red onion, and bell peppers

 

Second Course
Mesquite grilled local line caught bluefish, serve over last of the season sweet corn and potato hash, finished with heirloom tomato vinaigrette

 

Third Course
Slow roasted filet of beef tenderloin topped with seared Hudson Valley foie gras served over black truffle gnocchi, roastedpotatoes and butternut squash

 

Dessert Course
Selection of Gorgonzola Piccante, Pierre Robert on crusty baguette, and Bouc Emmissaire accompanied by fresh Turkish figs and champagne grapes
Assorted Imported chocolate truffles and candies

~ by amphibolous on September 12, 2007.