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June is the month of Father’s Day. And what says gourmet cooking better than B-B-Q??? Now that might seem like an oxymoron to you … B-B-Q in the same sentence with “gourmet”, but let me remind you of all the folks in Chicago, Kansas City, Memphis and Raleigh who only consider gourmet food if it IS “b-b-qed”. With that, and those good folks in mind, we present the Father’s Day Gourmet B-B-Q menu! Bon appetite!
1ST COURSE ~ Appetizer
Local rock crab crostini with haricot vert and a lemon thyme emulsion
2ND COURSE ~ Salad
Panzanella - Tuscan tomato and bread salad with blue lake green beans, torn basil and goat cheese
3RD COURSE ~ Soup
CHICKEN CONSOMME SOUP - Served with Pleasant Ridge reserve-semolina dumpling & julienne vegetables
4th Course ~ Fish Entrée
Local halibut au pistou, lemon basil and summer vegetables in an intense broth
5th Course ~ Meat Entrée (OMG!!!! Heaven!!!)
New York strip with pancetta and cheddar hash, zucchini florets
6th Course ~ Dessert
Fresh pineapple upside down cake with cardamon scented ice cream
Father’s Day Gourmet B-B-Q Chef Pierre Lafayette
by DeGrey