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:
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)
Osso Buco style Braised Beef Short Ribs with reduced Pan Sauce
Seared Duck Breast A’ Lorange
Duck Fat Whipped Potatoes
Dessert of Espresso Ice Cream filled Profiteroles with White Chocolate Cinnamon Mousse and Candied Meyer Lemon Peel
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 !