by DeGrey
Note: Chef Pierre is the product of years of pain staking research in the culinary arts. From appetizers to after dinner cordials, Chef Pierre is here to lead you through those moments of uncertainty and to make you look like a culinary champ!
Bonjour, Fine Diners!
We welcome you! Our purpose is to introduce you to gourmet dining by presenting menu selections which you may use collectively or mix & match. We do not present recipes as climate and other factors may influence your meal preparation. You may find ingredient lists and recipes by searching these dishes by name on the World Wide Web.
This month we will focus on a beef based menu. Here we go… enjoy!
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
Puree Of Mushroom Soup - Served with chanterelles brandy cream
4th COURSE ~ Fish Entrée
Open face lobster lasagna with squash blossoms and a pine nut coulis
5th COURSE ~ Meat Entrée
Tomato and vinegar braised short ribs, Parmesan scallion grits, braised tomato beurre blanc
6th COURSE ~ Dessert
Traditional crème brulee
The Café
Café Glacé
Bon appetite & bon chance!
~Chef Pierre