This week we are concentrating on the little details that make a meal truly special. The tiny, often overlooked surprises within a dish which without them would render the experience incomplete.
New in the pantry this week: Red Kale, Louisiana Figs, House Churned Butter, Diver Caught Sea Scallops, Butternut Squash.
Amuse: Crab and Chic Pea Relish (Greg Doucet)
Soup: Rabbit Stew
Meat: Broiled Sirloin Crowned with House-Churned Louisiana Fig Compound Butter, Accompanied by Braised Red Kale and Wild Mushrooms.
Seafood: Pan Seared Shrimp and Sea Scallops with Sherry Wine Pan Juice, Accompanied by Butternut Squash Risotto.
Dessert: Peach Cobbler with Kleinpeter Vanilla Ice Cream
Monday, September 14, 2009
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment