Duck Confit or Not to Be Menu..Four Seats Remain!!

Duck Confit or Not To Be?

Wednesday, January 25 2012

Snacks at The Counter

Pheasant Quesadilla with Salsa Verde and Cilantro Sour Cream

Old School Deviled Egg with Smoked Paprika

Second Course

Roasted Garlic and Black Truffle Custard

Frissee with Walnut and Lemon Vinaigrette

Third Course

Crispy Duck Confit, Garlicky Pork Sausage White Bean Cake

Seared Spinach and Armagnac Plumped Prunes

Dessert

Dried Cherry Clafouti with Roasted Pear and Whipped Cream

Fun with Lobster Menu

Amuse-Bouches at The Counter

  Wellfleet Oyster Apple Cider Mignotte Toasted Bread Point

Grilled Japanese Eggplant Stuffed with Oven Dried Tomatoes, Yogurt and Sage

First Course

Fisherman’s Soup

Crouton, Rouille and FiddleHead Tomme

Second Course

Brioche Stuffed Farm Fresh Egg

Chanterelle, Grilled Scallion and Frissee Relish

Entree Course

Butter Poached Gloucester Lobster 

Caviar Beurre Blanc Ginger and Carrot Reduction,

Saffron Roasted Turnip and Brussel Sprouts

Petit Pommes Anna, and Chervil Salad

Dessert

Madeline with Balsamic Caramel,Hot Taza Chocolate and Sea Salt

Chicken Wrap Up

Our first cooking lesson was a blast! Check out the following photos and thanks to all who attended..Good food, wine and conversation was had by all. Fun with Lobster Menu to follow.