Wednesday, January 11, 2012

Martin Langer Wine Dinner Menu

Here it is folks, hot off the digital press:

First Course
Trio of Seafood
Salt Cod Beignet with Squid Ink
Grilled Oyster with Grapefruit Sabayon
Chilled Lobster and Deviled Egg

Second Course
Seared Squab Breast with Red Wine Sauce
Roasted Garlic and Black Truffle Custard
Frissee with Walnut Vinaigrette

Third Course
Deconstructed Cassoulet
Crispy Duck Confit and Seared Foie Gras
Garlicky Pork Sausage White Bean Cake
Seared Spinach and Armagnac Plumped Prunes

New England Cheese Board with House Made Jams
And Whole Wheat Crisps

Dried Cherry Clafouti with Roasted Pear and Whipped Cream

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