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Tuesday, June 22, 2004

The Lox - Money, Power, Respect

Dinner tonight:
Hickory grilled sirloin
Grilled sea scallops and Idiazabal
(both served with a 10-year Laphroaig/green peppercorn cream sauce)
2003 Mr. Riggs Shiraz Viognier

Sunday, June 20, 2004

Atmosphere - Modern Man's Hustle

First tasting menu:

Amuse:
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
Idiazabal
Chevange

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
©2007 Shea Nangle