An Epicure’s Feast

Matt Hayden

It is not as often as you might think that we serve food to true epicures.  Plenty o’ folks talk the talk to keep up appearances – expound some foodie vernacular here and there for conversation’s sake -but we know the difference.  Last Friday we served one – and with his permission, we pulled out most all of the culinary stops.  The menu consisted of:

Appetizer 1Foie Gras

Brie-filled Crispy Fried Wontons with a Spicy Brown, Asian Pear Sauce.

Fresh Polenta medallions topped with Candied Onions and Rasted Roma Tomatoes

Pan seared Foie Gras over butter-grilled Farmhouse Bread with Port infused Cherry and Apple Compote (crazy good)

The Beef 1Duck 1

Osso Buco style Braised Beef Short Ribs with reduced Pan Sauce

Seared Duck Breast A’ Lorange

Duck Fat Whipped Potatoes

Carrot Bundles

espresso Profiteroles

Dessert of Espresso Ice Cream filled Profiteroles with White Chocolate Cinnamon Mousse and Candied Meyer Lemon Peel

Table TopDutiful Zach

Our thoughtful fare would not have sung without the diligent precision of our Event Captain, Zach

Anyhoo – it was a feast for a true Epicure – hats off to you sir !