June 28 2013

Dinner for 17 at home near Philadelphia with Chef/Author Steve Poses, Chef David Gottlieb and Florist/Event Planners Arrangements Unlimited.

Butlered Champagne Cocktail — with peach puree & a touch of peach schnapps garnished with white peach

Butlered hors d’oeuvres
Miniature potato chip & caviar “sandwich”
Aquavit-cured wild Alaskan salmon tartare in “rye” cone topped with Aquavit whipped cream, salmon caviar & dill sprig
Parmesan “taco” with spring salad
Chilled carrot soup
Comte cheese & jalapeno fritter

First Course
Sweet corn soufflé
Spring salad with English peas in pod, fava beans, pea tendrils, prosciutto chip, beet, turnip, pickled radishes & pearl onion – buttermilk vinaigrette

Second Course
Thai-accented grilled vegetable “lasagna” with lobster
Served hot. Layers of grilled Japanese eggplant, zucchini and summer squash, tomato confit
. Tomato accented with ginger, lemongrass & Thai basil — lobster poached in Thai seasoned stock

Third Course
Sliced and marinated sirloin cooked by guests on hot stone
With a Trio of sauces — Curry, Asian barbecue and chimichurra
Wild mushroom salad

Lemon Tasting
Lemon sorbet in pecan tuille with chocolate rim
Chocolate “tulip” with lemon mousse
Lemon ricotta cheesecake with rhubarb compote
Lemon semolina cake with lemon curd and ginger-candied lemon peel crème fraiche