Jenise wrote:Gary, you're getting a lot of contrasts here and I'm afraid it will sound like 5 individuals rehearsing separately than the small concerto you hope for. Everything there is basically in support of the shrimp, right? Well, for my palate, hazelnut goes the wrong direction, it's not harmonious. Consider, instead, a vinaigrette of EVOO, lemon juice, chopped fresh tarragon, a dash of worcestershire and a pinch of sugar. Or, leave the tarragon out and add that to your greens. The pinch of sugar will make the lemon juice fruity which will talk to your lemon mayo, the dash of worcestershire adds a haunting richness, and the tarragon will echo the licorice element in the chervil. Plus tarragon is a fabulous partner for shellfish.
Jenise,
I understand your well taken point. Keep using the KISS method. The hazelnut idea is just a starting point. My plan was to have the plate support the wine. I also think the tarragon would be great. The only thing is I was planning on using it in my butter paoched lobster. Please find a detail of the whole dinner. I am about 80% set with the meal and 95% set with the vino. The remaining % will be worked out at the store based on availability and quality and vintages of the vino.
Jenise, You are always such a great person to bounce this stuff off of. I hope youcan resolve this vinaigrette oppertunity
Antipasti alle Mani
Orange, lemon and garlic marinated olives. Parmigiano Stravecchio Cheese, Bread sticks, Salumi, Frittata of roasted asparagus, Spanish Serrano ham and 600 day Prosciutto di Parma
Lucien Albrecht Cremant Rose Alsace NV
Amuse Bouche
Sauteed 41-50 shrimp on lemon mayonaise with a garnish of chervil and sun dried tomato on a table spoon with a chefinade of wild greens with a hazelnut oil dressing
Gruner Veltliner 2007
Maine Lobster Medallions Beurre Monte
Fresh Maine Lobster poached in a Tarragon Beurre Monte on a slice of Ciabatta toast with a short log of fried hearts of palm. Garnish of Fresh Lobster meat salad, American Caviar, Watercress and Champagne Gelee
California Viognier 2008
Condrieu 2007
Gnocchi with zucchini and sausage
Gnocchi tossed in brown butter, duck sausage, shallots and zucchini ribbons and a hint of Thyme
Pavillon Blanc 2007-8
Bertand Giraillet Sancerre 2007-8
Intermezzo
Pink grapefruit with Star Anise
Osso Buco alla Milanese
Osso Buco Milanese garnished with Gremolata and sliced poached veal marrow. Sautéed spinach or fiddlehead ferns or sauteed green beans with roasted Walnuts,( It depends an what looks the best.) & sauteed exotic(Shitake, Porcini, Morel) mushrooms tossed in a bit of brown veal stock with a few drops of white truffle oil and chopped fresh herbs and 1 triangle slice of grilled or duck fat fried polenta
Chateaunufe de Pape Les Cailloux 2005 Cuvee Centenaire
Ogier Cote Rotie 2004
Hermitage Domaine Jean Louis Chave 2005
Dessert
Torta Caprese( Chocolate & Almond) with Pomegranate Chambord sauce and a dollop of whipped cream or toasted artisen made key lime or vanilla marshmallow
No wine served
Toasted raisin Bread
8 patunyo Tokay 500ml
Served with a bite of bleu cheese on a leaf of belgin endive.
