Academic Bistro at Drexel University

Preparing tonight’s festivities is Chef Charles Roman, our regional representative to the National Chaine Young Chef’s Competition, held in May 2004. Chef Roman has worked with Chef Georges Perrier and participated in preparing several successful events for the Bailliage at Le Bec Fin.

Reception

Scallop with Grapefruit Ceviche

Indian Corn Blinis with Lemon Crème Fraiche and Brook Trout Roe

Blue Fin Tuna with Sticky Rice

Spiced Pumpkin Velote with Pumpkin Seed Crisp

Warm Onion Crepes with Truffle Fondue

Confit Potato with Oil Poached Quail Egg

H. Billiot Fils Brut Rose Grand Cru (NV)

Le Dinner

First Course

Truffled Parsley Soup

Selecion de La Cosecha Amontillado Superior (NV)

Second Course

White Perch with Crayfish Emulsion

Keller 2003 Grauer Burgunder Trocken Rheinhessen

Third Course

Fall Mushrooms and Sweetbreads en Salad

2002 Pinot Noir Vieilles Vignes Vin de Pays de Franche-Comte

Fourth Course

Venison with Red Wine Risotto, Shaved Chocolate 53%, Swiss Chard and Natural Jus

Gigondas 2001 Domaine la Bouissiere

Dessert

Saffron Zabaglione with Valrhona Sorbet

Mumm Demi-Sec (NV)