Bier Meister Posted January 8, 2007 Share Posted January 8, 2007 i finally have energy again........ 4 coarse To Begin: Kumamoto Oysters: topped with golden caviar, egg dust, chervil Stone Crab Gateau: served warm with chive crepes and warm mustard sauce Lemongrassw Seared Fois Gras: atop pineapple carpaccio and gingered carrot salad Nicoise Sashimi: bluefin tuna with olives, cured tomatoes, saffron lemon sauce Peppered Kobe Beef Flatiron: smooth blue cheese, tiny fries, sesame seed bun Garden or Caldron: Dueling Soups: smoked corn bisque vs black bean puree, poured over shreaded goose and duck confit Crisp Romaine and Radicchio Salad and 25 yr ol balsamic: smoke roasted tomatoes and a pool of parmesan peppercorn nectar Entree: Lobster Trio- Butternut Lobster Tian, Crisp Potato Spiny Lobster, and Lobster claw "bubble" Black Trumpet Baked Sea Bass: with asparagus white risotto and pinot noir jus Cilantro Mustard Colorado Lamb Rack: with pumpkin seed spaghetti squash, and smoky chili chocolate lamb jus Slow Roasted Prime Beef "Block Cut" Ribeye: whipped yukon gold potatoes, porcini stuffed artichoke and oxtail jus Finale: Vanilla Bean Creme Brule: with ripe berries in a petite almond cookie box Raspberry Chocolate Terrine: white and dark chocolates, burst of fruit sauces Toasted Chestnut Cake: with warm stone fruit salpicon and armignac ice cream Quote Link to comment Share on other sites More sharing options...
detlef Posted January 8, 2007 Share Posted January 8, 2007 i finally have energy again........ 4 coarse don't sell yourself short. That looked pretty smooth to me. Nice menus. I'll dig mine up and share as well. Quote Link to comment Share on other sites More sharing options...
detlef Posted January 8, 2007 Share Posted January 8, 2007 Here you go: We offered either a 4 course meal with a choice from each of the following or a 12 course tasting menu. Course One Crab and shrimp fritters and tempura Athenaakes with daikon and tangerine Soy-stained torchon of Foie Gras with black vinegar gelee and endive-apple salad Tuna carpaccio with ginger-beet relish, osetra caviar, and mint vinaigrette Course Two Crispy five-spice duck confit and sweet potato cake and poached quail egg with wilted frisee-Chinese bacon salad Silken tofu and Chinese sausage in shaoxing broth with smoked paprika oil Curious fritters Goat cheese stuffed taro root / Snow-pea leaf / Stuffed sticky rice Course Three Star anise braised beef short ribs with truffled black rice jook Roasted duck breast with candied walnuts, Asian root vegetables, and port glaze Rare tuna with vanilla-tamarind vinaigrette, roasted beets, watercress, and shallot frites Dessert Apple, cranberry crisp with ginger ice cream Vietnamese coffee-tangerine panna cotta with almond cookie Chocolate, five-spice cake with pomegranate syrup and crème chantilly Here's one of the 12 course versions: “Jello Salad” -Osetra caviar with dashi aspic and scallions T Keller’s Bacon and Eggs (sort of) Soy-stained torchon of Foie Gras with black vinegar gelee and endive-apple salad “Surf and Turf” -Seared duck liver with Vietnamese shrimp pate and jujube-shallot compote Curious Fritters -Snow pea leaf and current -Stuffed sticky rice -Taro root and goat cheese Thai basil poached redfish with sriracha rouille Crispy five-spice duck confit and sweet potato cake with wilted frisee-Chinese bacon salad “Fish and Chips” Version 2.0 -nori encrusted skate with lotus chips and Asian remoulade Rare tuna with vanilla-tamarind vinaigrette, roasted beets, watercress, and shallot frites “Beans and Franks” Silken tofu and Chinese sausage in shaoxing broth with smoked paprika oil Star anise braised beef short ribs with truffled black rice jook Cabrales cheese with Chinese quince preserves and black rice “toast” Assorted desserts for the table Quote Link to comment Share on other sites More sharing options...
twiley Posted January 8, 2007 Share Posted January 8, 2007 Hell yeah, great menus. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted January 8, 2007 Share Posted January 8, 2007 Very nice gentlemen-it all sounds excellent indeed. How long will you offer the courses..all year, or see what sells well and incorparate it into the main menu while booting some not so popular items. This what my grand-dad would do, just wondering if was still the norm?? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 8, 2007 Author Share Posted January 8, 2007 that was strictly offered for new year's eve.... and as i think about it i know thye offered a 9 course as well... but i don't have that one with me. we change the menu monthly and have a 6 course chef's menu and a 9 course premium chef's menu current one is still on the site opus Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted January 8, 2007 Share Posted January 8, 2007 that was strictly offered for new year's eve.... and as i think about it i know thye offered a 9 course as well... but i don't have that one with me. we change the menu monthly and have a 6 course chef's menu and a 9 course premium chef's menu current one is still on the site opus WOW bier didnt now you were working with Michael Moore.. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted January 8, 2007 Share Posted January 8, 2007 that was strictly offered for new year's eve.... and as i think about it i know thye offered a 9 course as well... but i don't have that one with me. we change the menu monthly and have a 6 course chef's menu and a 9 course premium chef's menu current one is still on the site opus I love the 9 course meal!! It's a good 4+ hour meal, usually with great company... but the wives get tired of watching us eat! Quote Link to comment Share on other sites More sharing options...
PantherDave Posted January 9, 2007 Share Posted January 9, 2007 I love the 9 course meal!! It's a good 4+ hour meal, usually with great company... but the wives get tired of watching us eat! order another bottle of wine-works for me. Quote Link to comment Share on other sites More sharing options...
polksalet Posted January 10, 2007 Share Posted January 10, 2007 2 small cabbages fried in bacon grease with a touch of fatback grease mixed in (saltier flava) 25 pieces bacon 1 giant pot of rehydrated blackeyes cooked in Texas water with a touch of salt and a bit of karo syrup for added effect. This was then dowsed with "Texas best" salsa. 2 pans of momma's cornbread. It is fit. One large pecan pie with homemade vanilla bluebell. Chased down with large amounts of red diamond iced tea. Of course the next day I came down with rotavirus and puked and crapped it away in short order. Quote Link to comment Share on other sites More sharing options...
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