Hotel duPont
Ideas
Chaine des Rotisseurs
March 26th. 2006
Amuse:
Minced Pork/Chicken/Prawn Hash
With Oranges & Pineapples
2004 Bouchaine Pinot Gris
First Course
Pan-Seared Maryland Striped Bass
Cucumber/Watermelon Broth
2003 Hestan Chardonnay
Second Course
Duck Confit Plantain Ravioli
With Chocolate Ganache & Red Chili Pepper
2003 "So Zin" Schuetz Ole Zinfandel
Intermezzo:
Blood peach, citrus cinnamon sorbet
Entrée Course
Roasted New Zealand Venison Chop
Foie Gras Beignet; Natural Jus & Vegetables
1998 Chateau Sociando Mallet
Salad Course:
Bibb and Micro Greens
Roasted Plum Tomatoes, White Balsamic Vinaigrette
Cashew Tuile
2002 Meyer Cabernet
Intermezzo
Pandanus / Coconut Agar Agar
Toasted Coconut Sorbet
Dessert Course
Milk Chocolate Crème Brulee
2002 Jackson Triggs Riesling