A Night in the South of France
Mint Syrop Splash
A tradition French drink often sipped in cafes as an alternative to coffee, made with a simple syrup, fresh mint leaves and sparkling water.
Croissants
(said only with the thickest accent)
Nothing says French like warm croissants
Escargot
Snails of the epicurean variety, simmered in an herbed butter sauce.
A Pâté and Caviar Tasting
Let the rich meaty flavor melt in your mouth as you enjoy this mushroom in Marsala wine pâté, smoked salmon pâté and the very decadent & very rich foie gras pâté. The Black Whitefish Romanoff Caviar is a salty tasty and texture delight. Both are accompanied by cream cheese, boursin, brioche, cracker, red currents and toasted squares.
French Onion Soup
The classic French soup made of caramelized onions, a dry sherry, beef stock, stale baguette & gruyere cheese.
Plats Principaux
(The main course)
Cassoulet is the most popular dish in the south of France; it is simmered with duck meat, white wine, thyme, white beans and stock. The duck confit (cooked in its own fat) is atop a chilled cucumber slice, topping with a crispy pastry hat and drizzled with an apricot simmer sauce. As a lighter touch and cool note; the sweet orange and fennel and watercrest salad with dill and sherry dressing. Served along side are lion's mane mushrooms sautéed in clarified butter and garlic.
Fromage ou Dessert
For dessert we have a tour of France plate served amore style to couples. This includes a lemon crepe with butter lemon and sugar. A chocolate Nutella Crepe, a fruit tart and a topless crème brulee nestled in a chocolate cup.
As all great French meals end we will be adjourning with a cheese plate, grapes and baguette.
Mint Syrop Splash
A tradition French drink often sipped in cafes as an alternative to coffee, made with a simple syrup, fresh mint leaves and sparkling water.
Croissants
(said only with the thickest accent)
Nothing says French like warm croissants
Escargot
Snails of the epicurean variety, simmered in an herbed butter sauce.
A Pâté and Caviar Tasting
Let the rich meaty flavor melt in your mouth as you enjoy this mushroom in Marsala wine pâté, smoked salmon pâté and the very decadent & very rich foie gras pâté. The Black Whitefish Romanoff Caviar is a salty tasty and texture delight. Both are accompanied by cream cheese, boursin, brioche, cracker, red currents and toasted squares.
French Onion Soup
The classic French soup made of caramelized onions, a dry sherry, beef stock, stale baguette & gruyere cheese.
Plats Principaux
(The main course)
Cassoulet is the most popular dish in the south of France; it is simmered with duck meat, white wine, thyme, white beans and stock. The duck confit (cooked in its own fat) is atop a chilled cucumber slice, topping with a crispy pastry hat and drizzled with an apricot simmer sauce. As a lighter touch and cool note; the sweet orange and fennel and watercrest salad with dill and sherry dressing. Served along side are lion's mane mushrooms sautéed in clarified butter and garlic.
Fromage ou Dessert
For dessert we have a tour of France plate served amore style to couples. This includes a lemon crepe with butter lemon and sugar. A chocolate Nutella Crepe, a fruit tart and a topless crème brulee nestled in a chocolate cup.
As all great French meals end we will be adjourning with a cheese plate, grapes and baguette.
6 comments:
Well la di da...I didn't want to be invited to your dumb party anyway. Who eats snails, that's just wrong! As always, you amaze me and I miss you like crazy!
Why on earth was I not invited? I would certainly have flown across the country for that meal.
I will take two orders of this meal.
Wow! Everything you do is AMAZING!! When are you going to bring your boys over and jump with us?
amazing.
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