November 9th 2009 Location: Sol loungePrice: dinner package $125 includes; 7 course dinner, service, and valet
Dinner and drinks: $165 includes; 7 course dinner, service, valet, wine and beer with dinner.
Please contact www.makeminemeat.com for tickets and other information
Wine: the wine list will is still being finalized and will follow.
Beer: the beer list is also being finalized but will not disappoint.
A $5 per bottle corkage fee if you choose to bring your best
Menu
1st course: Poached Quail Egg in Stainless Chinese Spoon topped with Duck-Egg Hollandaise accented with Golden Osetra Caviar, Sliced Truffle and Bacon Fat Layered Petit Croissant2nd course: Seared Foie Gras and Diver Sea Scallop on a bed of Celery Root Pure' topped with Fried Celery Leaves and a Red Hot Apple Ring
3rd course: Cauliflower and Pancetta Tortellini served with delicate Veal Consume' accented with Coco Nibs
4th course: "Three Cheeks to the Wind Napoli" White Port Braised Veal, Seared Halibut and Cider Pork Cheeks layered between Lavash accented with a Chive Infused Oil
5th course: Beef, Bone and Bug" Beet and Pinot Noir Braised Beef Short Rib with a 2" marrow bone garnish and a Crawfish Boudin wtih Favas and Lobster Mushroom Dice finished with a Shellfish & Tarragon Cream Reduction
6th course: Venison Liver Pate', Potted Rillet of Duck and a Nettle Meadow double Creme Kunik with Persimmon Preserve and Sliced French Baguette
7th course: Chevre and Black Chery Ice Cream with a Fleur de Sel seasoned Beignet with Duck Fat Caramel Sauce
No comments:
Post a Comment