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Sunday, June 20, 2004

Atmosphere - Modern Man's Hustle

First tasting menu:

Bloomsday gorgonzola/vidalia onion sandwiches served with cremini mushroom capuccino

Beef carpaccio w/ capers and verjus-pickled vidalia onions

Smoked sea bass mousse w/ caviar on brioche toast
Rabbit mousse

Rabbit consomme w/ daikon, pastrami-smoked porcinis and jicama

Bay scallops poached in saffron butter

Potato/truffle mini-tasting:
Black truffle mashed potatoes
Black truffle/new potato gratin
White truffle Hasselback potatoes

Trou Normande (cucumber sorbet/calvados)

Seared sirloin w/ blue cheese crema shot

Foie gras brulee

Cheese course:
Dry jack

Plum clafoutis w/ slivovitz
Brie gelato

Amuse, carpaccio and mousse course served with 2001 Luca Altos De Mendoza Chardonnay
Consomme and scallop courses served with Veuve-Clicquot NV Orange Label Champagne
Truffle/potato and sirloin courses served with 2002 Kaessler Cabernet Sauvignon
Foie gras and cheese courses served with 1999 Azienda Agricola Le Miccine Vin Santo Di Chianti Classico "La Gloria"

Everything went well (roughly a 5 hour meal!), and I'm starting plans already for the next tasting menu


Full Metal Lunchbox said...

I have traveled back in time to comment on your first blog post.

That meal looks delicious.

So how DID you lose all that weight?

3:03 PM  

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