Hana "Hannah" Sato (![[info]](http://www.insanejournal.com/img/userinfo.gif){kind=small} night_yen) wrote,@ 2009-03-11 10:37:00 |
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| Entry tags: | masque, menu |
“The guests are met, the feast is set. / May'st hear the merry din.” ~Samuel Taylor Coleridge
This is going to be one weird week. Oh, well.
~Famine & Samael~
Appetizer:
Coconut Milk Custard with Pumpkin
~*~
Chestnut Pheasant Veloute
1st course:
Brioche French toast in Grand Marnier with Apples and Pumpkin Sage Atole
~*~
Pumpkin Braised in Coconut Milk (Canh Bí Rợ Hầm Dừa)
2nd course:
Conejo en Mole Rojo
~*~
Pig’s Ear Salad
3rd course:
Wagyu Beef "Kobe" Tartare "Potato Millefeuille"
~*~
Braised “Wagyu” Beef Cheek, aromatic Pepper with Dauphine-Style Creamed Potatoes
4th course:
Roasted Lamb Rack with Oriental Fragrance, Samosas Medley and Coriander pesto
~*~
Poularde Poached with Black Truffles and Butternut Squash
5th course:
Roasted Bone Marrow
~*~
Fideos with Clams and Chorizo
Dessert:
Milk Chocolate Palette with Bosc Pears and Chestnuts
~*~
Chocolate Strawberry Pyramid
~*~
“Piccola meringata” with Meyer Lemon Cream and Wild Huckleberry Sauce
Extras:
Pumpkin Seed Brittle
~*~
Blackberry Brownie Thins
~*~
Champagne Jelly with Blueberries and Pomegranate Seeds
~Famine & Psyche~
Appetizer:
Sweetbread "Meunière," Egg Purse
~*~
Grilled Razor Clams with Olive Oil, garlic and Parsley
1st course:
Cucumber Vinegar Marinated Hamachi
~*~
Glazed Multicolor Vegetable Composition
2nd course:
Garden Potatoes with Balik Salmon and Watercress
~*~
Foie Gras Terrine with Golden Pineapple
3rd course:
Sherry Sorbet with Serrano Ham Chips
~*~
Nantucket Bay Scallop Crudo with Mint and Almond
4th course:
Vermont Suckling Pig Confit with Cipollini Onions, Plum Chutney, and Five Spice Jus
~*~
Mediterranean Loup de Mer with Slow Cooked with Saffron Endive Nage
5th course:
Duck Takoyaki
~*~
Tartare of Breton Lobster, Avocado with Tamarillo and Vanilla Oil
Dessert:
Apple Sablé (granny smith sorbet, calvados emulsion, vanilla cream)
~*~
Gingerbread Blini with Spiced Creme Anglaise, Cherries and Ice Cream
Extras:
Mignardises (pistachio macarons with buttercream filling, dark chocolate-covered peanut butter cookie sandwiches, and beignets)
~*~
Strawberry Champagne Jelly
~*~
Chocolate Raindance
~Famine & Ares~
Appetizer:
Salad Martini
~*~
Blood Orange Jicama Salad
1st course:
Mei Cai Kou Rou ((梅菜扣肉) Pork Belly Slices with Preserved Salted Vegetable/Mustard Greens
~*~
Steamed and Crusted Dim Sum Vegetable Potato Dumplings with Swatow Chili and Soy Juice
2nd course:
Spicy Pork with Orange Hoisin Sauce in Wonton Cups
~*~
Crystal Blue Scallop and Shrimp Dumplings
3rd course:
Dayboat Monkfish
~*~
Amadai in a Lily Bulb Broth
4th course:
"Mac & Cheese" (Butter Poached Lobster with Creamy Orzo folded with Mascarpone Cheese and Lobster Coral Oil, Coral Powder and Parmesan Crisp)
~*~
Soft Shell Crab with Spicy Rock Salt
5th course:
Sake and Maple-Cured Kanpachi
~*~
Crispy Shrimp and Kiwi Coated Whole Oats
Dessert:
Petit Fours
~*~
Raspberry Chocolate Tart, Spicebread Crumble, Raspberry Ice Cream
~*~
Banana Foster Flambe with Almond Cappuccino Ice Cream
Extras:
Ares' Special Royal Treat
~*~
Cinder cocktail, (glass rimmed with smoked salt + combination of mezcal, jalapeño-infused tequila, lime juice, simple syrup and bitters)
~*~
melon con jamon (melon with ham)
~Famine & CeCe~
Appetizer:
Raw Tuna Amuse Bouche
~*~
Frozen Caprese Salad with Heirloom Tomato Granita
1st course:
Sous Vide Lobster with Yuzu Hollandaise and Uni Mashed Potatoes
~*~
Phyllo Wrapped Chili Grouper with Almond Beurre Noisette
2nd course:
Terrine du Pays Basque with Mulled Cider Gel and Smoked Apple Preserve
~*~
Cod Roe and Butternut Squash Tagliatelle
3rd course:
Roast loin of Kurobuta Pork with Stuffed Trotter, Savoy Cabbage, Olive Oil Potato Puree and Modena Jus
~*~
Duck Confit with Arugula, Green Lentils and Berry Gastrique
4th course:
Foie Gras with 7 Up Poached Apple and Apple Icewine Geleé
~*~
Bulgogi Marinated Foie Gras with Kimchi Glass
5th course:
Cucumber Gazpacho with Walnut Mint Pesto
~*~
Dungeness Crab Frittata (potatoes, tomato vinaigrette, red mustards, Manchego)
Dessert:
Baked Caramel Custard with Sauternes Poached Apricots and Almond Milk Sorbet
~*~
Creamsicle Crème Caramel with Champagne Pecan Bark
Extras:
Braided Bread Hearts
~*~
Assortment of of Artisanal Cheeses (Comte, Gorgonzola, Grayson, Manchester)
~*~
Champagne with Pomegranate Syrup and Raspberries Cocktail
~Famine & Wrath~
Famine & Wrath
Appetizer:
Shrimp Cocktail on Tomato Ice
~*~
Butter Poached White Asparagus, Watercress, Parmesan Crème, Quail Egg Croustillant
1st course:
BBQ Stingray Topped with Spicy Sambal, Sliced Raw Shallots and Okra Served on Banana Leaf
~*~
Baked Rainbow Trout with Victorian Morel Mushrooms, Clams, Winter Purslane, Sugar Snaps and Sweet Sorn Purée
2nd course:
Duck Leg Confit, Breast with Date Chutney and Naan Bread Skin
~*~
Char-Grilled Eggplant stuffed with Herbed Ricotta
3rd course:
Miso Salmon with Iced Fennel Salad and Horseradish Sorbet
~*~
Warm Beef Salad with Crisp Shaved Fennel and a Meyer Lemon Dressing
4th course:
Mushroom Gratin with Crab Miso Sauce
~*~
Confit Duck with Caramelised Apple, Mesclun, and Walnuts
5th course:
Roast Saltwater Soaked Quail, Spinach & Buffalo Ricotta Ravioli, Rosemary Veloute
~*~
Australian Wagyu Beef with Poached Brocolini and Fresh Lime
Dessert:
Chocolate Ganache with Green Tea and Red Beans
~*~
Blood Orange and Campari Panna Cotta with Chocolate Sauce
~*~
Deep Fried Ice Cream with Caramel Topping
Extras:
Inside Out Bloody Mary
~*~
Bread and Butter (Bread: French baguette, black olive, Gruyère brioche, bacon brioche, rosemary potato, and basil focaccia Butter: unsalted butter and black truffle butter)
~*~
Cream Filled Chocolate Butterflies
