Chef Daniel Powerful Nourishment Menus

 

New Year's Eve 2007

 

Aperitif

Dom Perignon upon arrival

Appetizers

Oysters on the Half Shell
Locally-grown with horseradish Devonshire cream and flying fish roe

Lobster Martini
Fresh tail poached in juniper broth with fish stock and
Gold leaf gelé in chilled sake

Baby Wellington
Made with Kobe tenderloin chain meat, truffle foie gras and minced black truffles wrapped in
 Golden puff pastry with apricot balsamic syrup

Soup & Salads

Butternut Squash & Pecan Bisque
Made with a touch of maple syrup and
Garnished with crisp potato hay

Cream of Shrimp and Ginger
Smooth and silky with ginger pungency accompanied with shaved Manchego and lobster oil

Cardini’s Delight
Crisp Romaine lettuce with white anchovies,
Parmesan lace and crisp sourdough wafer

Wild Mushrooms
True wild mushrooms, roasted with light oil, gray salt and pepper, served warm over mustard micro greens with Beet balsamic syrup

Intermezzo

Sorbet of Hangar 1 vodka macerated Cameo apples…from across the river

Entrees

Seared Veal Chop & Butter Poached Lobster Tail
With chive creamed spinach, potato tart and truffle demi glace with trumpet royal mushrooms

King Salmon Delmonico
Oven-roasted over carrot, celery and onions with a Gorgonzola crust, lemongrass risotto and ginger chardonnay béchamel

Breast of Long Island Duck

Blanched in sake, cane syrup and miso then fried crisp and accompanied with bok choy, a sauté of three mushrooms and
cocoa bean soy glaze

Tenderloin of Kobe Beef
Seared and capped with duck foie gras gratin with oyster mushroom potato triangle and port-cranberry-mango chutney
Desserts

Molten Core Chocolate Cake with Tahitian Vanilla Ice Cream
 Decadently rich chocolate with a molten center

Vanilla Crème Brulé
With Courvoisier-soaked bing cherry bottom

 


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