Les Amis d’Escoffier

May 19th 2005
Dinner Coursing and Menu Descriptions

First Course
COQUILLES SAINT-JACQUES ANGES À CHEVAL
Pancetta Wrapped Sea Scallop Finished with Thyme-Infused Bread Crumb Gratiné
Served on a Small Round Cut Toast Drizzled with a Light Balsamic Reduction
Garnished with Fresh Baby Thyme

Second Course
PÂTÉ DE POULET
Terrine of Chicken Forcemeat Wrapped in Prosciutto
Garnished with Brandy Marinated Duck Breast & Pistachios
Finished with Aspic of Fortified Chicken Glace
Paired with a Tart Cherry Compote

Third Course
CONSOMMÉ DE QUEUE DE BOEUF BRUNOISE
Double Consommé of Oxtail Finished with Brunoise of Aromatic Vegetables

Fourth Course
ROULADE DE SAUMON À LA GELÉE DE TOMATE
Lobster Tail Enrobed in Salmon
with a Touch of Fresh Baby Dill and Fine Julienne Leeks
Garnished with Vine-Ripened Yellow & Red Tomato Rondelle
and Small Dice of Tomato Consommé Gelée
Finished with a Dill Beurre Blanc & Fried Leeks

Fifth Course
OSSO BUCCO BRAISER
Petit Veal Shank Braised with Matignon
Served with Herb Finished Potatoes Tourné in a Veal Reduction Pan Sauce
Garnished with Traditional Lemon Zest and Flat Leaf Parsley Gremolade

Entremet
SORBET AUX MANDARINES
Tangerine Sorbet Finished with Kumquats

Revelé
FILET DE BOEUF EN CROÛTE AU FOIE GRAS ET DUXELLE DE CHAMPIGNONS
Roasted Filet of Beef Tenderloin, Mushroom Duxelle & Aiguillette of Foie Gras
Enrobed in Crépin and Wrapped in Puff Pastry
Served with Asparagus Spears with a Sauce Madeira

Eighth Course
SALADE DES DEUX SAISONS AVEC FROMAGES ASSORTIES
Marinated Tomato & Spinach Salad Served with Potato Straw, Gorgonzola & Brie in a Port Vinaigrette

Ninth Course
PÊCHES IMPÉRATRICE
Vanilla Poached Peaches Finished with Vanilla Bean Ice Cream
Served with a Pistachio Nut Crême Anglais under a Spun Sugar Dome

PETITS FOURS
Chocolate Truffles & Creams

DEMI TASSE
French Roasted Coffee Service

LIQUEURS
Ruby Port, Cognac, Muscat

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