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Valentines Day 2001 @ The Fourth Story
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Course 1 Potato, Leek, and White Truffle Puree Grapefruit Salad w/ Baby Endive, Goat Cheese Stuffed Artichokes, and Candied Pecans Carpaccio of Beef Tenderloin w/ Shaved Grana Padana and Extra Virgin Olive Oil Buckwheat Blinis w/ Two Caviars, Crème Fraiche, and Lobster Vinaigrette Grilled Foie Gras w/ Red Onion Apple “Slaw” and Vanilla Vinaigrette Course 2 Lobster Ravioli w/ Champagne Sauce and Black Truffles Seared Breast of Duck w/ Red Onion Goat Cheese Tarts, Arugula, and Wild Mushrooms Saffron Scented Shellfish Risotto with Mussels, Tiger Prawns, and Fried Oysters Tournedoes of Beef Tenderloin Gratinee with Hudson Valley Duck Pate, Roast Fingerling Potatoes, and Dried Berry Demi-Glace Pan Seared Chilean Seabass with Dried Tomato Ragout and Fresh Pasta Course 3 Crème Brulee Fresh Fruit Sorbet Rose Scented Gelato Caramel Soaked Chocolate Torte in a Chocolate Orange-Kumquat Mousseline with Shaved Chocolate and Berries
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