Valentine’s Day Menu 2009

Amuse Bouche

Roasted Eggplant Soup
Black Truffle Crema and Chervil

1st Course

Fanny Bay Oyster
Kir Royal Jellies and Sevruga Caviar

Or

Seared Foie Gras Sandwich
Cinnamon Spiced Maduros, Jalapeno Pesto,
Toasted Cuban Bread and Sherry reduction

2nd Course

Burratina
Grape Must, Extra-Virgin Olive Oil,
Blackberry Vinegar and Heirloom Tomatoes

Or

Spinach Salad
Candied Almonds, Dates, and Explorateur Cheese,
Served with Blood Orange Vinaigrette


Intermezzo

Tangerine Juice
Moet & Chandon Jellies, Passionfruit Seeds


3rd Course

Alaskan Halibut
Sea Vegetables, Beluga Lentils,
Edamame, Herbed Yuzu Vinaigrette

Or

Milk-Fed Veal Shank
Porcini and Morel Mushroom Risotto,
Parsley Jus

4th Course

Seared New Zealand Lamb
Crushed Purple Potatoes, Asparagus Ceviche,
Green Herb Vinaigrette and Natural Jus

Or

Flame Broiled Churrasco
Lobster Mashed Potatoes, Truffle Chimmichurry,
Chipotle Demi-Glace

Desserts

Cointreau Noir Cheesecake
White Chocolate Macadamia Bark,
Blueberry Coulis, Basil Seeds

Or

Flourless Chocolate Torte
Candied Kumquats, Hurricane Tuile,
Framboise Reduction, Pomegranate Seeds

Petit Fours

Strawberries
Long-stem Strawberries, Vahlrona Manjari Bittersweet Chocolate,
Rose Petal

30 Soups.

My monthly rotating soup menu for the Autumn-Winter soup season:



Tomato basil soup with seven-cheese herbed focaccia

Curried yellow squash soup with turmeric oil, black mustard seeds, and chives

Butternut squash soup with a dollop of boursin whipped cream

Sweet potato soup with toasted marshmallows

Nicaraguan rondón with platanos fritos

Lentil soup with pancetta cracklings and grissini

Blistered corn chowder with chorizo and baby jalapeño corn muffin

Manhattan clam chowder

Asparagus soup with lemon mascarpone cream

Creole gumbo with steamed rice and tempura oyster

Cream of celeriac with fried capers and beer bread

Cauliflower soup with torched egg yolk, smoked paprika oil, and chives

White bean soup with truffle oil and fried shallots

Lobster wonton soup with fortune cookie

Pumpkin soup with fried sage and dark rum applesauce

Potato soup with thick-cut bacon, chili oil, and crème fraiche

Bouillabaisse

Red bell pepper bisque with dried kalamata olives and whipped goat cheese

Cream of mushroom soup with brown butter and thyme croutons

Italian wedding soup with pizza crusts

Ostrich chili with wild boar sausage and sourdough

Black bean soup with cilantro sour cream and chili threads

Potato and leek soup with Cahill’s porter cheese and root vegetable chips

Red beetroot soup with dill crème fraiche and black pepper pancakes

Golden beetroot soup with aged balsamic and toasted caraway pumpernickel croutons

Carrot soup with citrus yoghurt and maple candied pecans

Split pea soup with mint chimmichurri and seared scallop

Truffled oxtail stew with rosemary bread

Cream of spinach with Reggiano gratin and bruschetta

Baked potato soup topped with ‘everything’

Endangered Species Menu

Supplies limited and market prices subject to immediate change. Get it while it lasts!



Wings Of America: Bald Eagle wings cooked as per Anchor Bar's original 'Buffalo Wing' recipe and served with "Freedom Fries" fried in render fois gras fat.

Arctic 'Club' Sandwich & Soup: Open-faced baby Arctic Seal sandwiches with Indonesian Baribusa bacon and Mako Shark fin soup.

Flavors Of The Forest: Spotted Owl three-egg omelette with woodland mushrooms, truffles, and Mountain Sheep cheese.

Authentic Africa: Baby Black Rhino horn 'ice cream cone' stuffed with curried African Elephant and rare inland vegetables.

The High-Five: Hand of Mountain Gorilla with Chinese Five-Spice seasoning served holding it's own special dipping sauce.

The Quadruple-Header: Leatherback, Hawksbill, and Green Sea Turtle soup served in an Alligator Snapping Turtle shell.

Holiday Brunch Concept Menu w/Chides (not chives)

While helping Crystal with menus for Ritz after I had to cater the wedding for her obnoxious Sous Chef (who suggested that I "elevate the presentation" of my Caprese Salad by serving it in a martini glass), I sneak in a recipe of my own...sort of. In any case, she caught it before the email was sent. Muhahhhahha.

THANKSGIVING BRUNCH MENU


Pumpkin pie
Autumn-inspired petit fours platter
- Bite-sized chocolate tartlets
- Green apple pate de frut
- Almond fruit cake
- Potato candy
Chai crème brulee
Vanilla panna cotta with passion fruit gelee
Flourless chocolate cake
Ricotta tart with white chocolate and cranberry
Autumn fruit cobbler
Sweet potato cheesecake with pineapple compote
Lemon cream cake with dulce de leche
Pineapple upside-down cake
Date nut brown bread with buttered rum sauce


CHRISTMAS BRUNCH


Pecan pie
Yule log
Citrus panna cotta
Your mom’s potato salad, bitch. Trust me… It’s authentic.
Assorted Holiday petit fours
- Cinnamon cannoli
- Panforte di Siena
- Lamingtons
- Torrone
- Fudge
- Pistachio biscotti
Apple cheesecake
Figgy pudding
Plum pudding with buttered rum sauce
Amaretto crème brulee
Pumpkin mousse
Beignet action station
- Dipping sauces
- Ice cream
- Fried polenta dulce


NEW YEAR’S EVE ITALIAN BUFFET


Petit fours platter
- Amaretti cookies
- Passion fruit pate de fruit
- Chocolate chip cannoli
- Dulce de leche profiteroles
- Torrones
- Florentines
- Chocolate covered strawberries
Cappucino mousse with almond biscotti
Poached seckel pears with mascarpone mousse
Chocolate Frangelico crème brulee
Chestnut panna cotta
Champagne terrine
Sicilian cassata
Devil’s food custard cake with brandied cherries
Concord grape clafoutis with sesame cream
Assorted cupcakes

The Construction Of The Mango Panna Cotta

Caribbean-Themed Mango Panna Cotta Think Tank

Mango-Basil Panna Cotta
Blackberry Puree w/ Basil Seeds
Basil and White Peppercorn Tuile
Torched Mango Stick
Coconut Tuile
Caribbean-Spiced Rum Syrup
Allspice Caramel 'Paint'
Keylime Sorbet
Macadamia Nut Brittle
Candied Ginger Julienne
Lemongrass-Ginger Sorbet
Peach Tea Jellies
Vanilla-Cardamom Anglaise Drizzle
Orange Blossom Honey Sabayon
Passionfruit-Black Peppercorn Sauce
Basil-Mint Creme Fraiche
Toasted Grapefruit Peel and Extra-Virgin Olive Oil Gelato
Mango-Shiso Panna Cotta
Caribbean-Spiced Fried Wonton
Star Anise Pizzelles
Pina Colada Jellies
Lime-Dusted Martini Glass
Shaved Dried Pineapple Wheel
Lemon-Lime Sherbet
Mango-Clove Panna Cotta
Sugarcane Skewer For Panna Cotta Martini
Sambuca-Coffee Bean Jellies (3)
Anise Seed-Tarragon Tuile