Chef Nick Palermo
Game Dinner: November 11, 2014
Passed Hors d-oeuvres and Amuse
Scallop w/ foie gras, Mini Crab Cake, Butternut Soup with fresh truffle and crème fraiche.
Prosecco, Valdo
Menu
New Point Comfort Oyster Trio
Chicken fried with olive coulis; grilled with bacon, lemon, and garlic butter; raw with mignonette and smoked trout roe
Estate Chardonnay, Ridge Vineyards 2009*
Pan Roasted Rockfish
Spaghetti squash, bell peppers, ginger confit, cilantro, Maine lobster, Yuzu emulsion
Corton Charlemagne, Louis Latour 2009*
Crisped Rohan Duck
Basil pesto, rice bean ragu, Kalamata olive, garlic confit, rapini, duck jus
Chateauneuf du Pape, Cuvee de Mon Aieul 2000*
Wild Boar Rack
Crispy veal sweetbreads, braised red cabbage, chestnut caramel, pearl onions, bacon, Brussel sprout leaves, glogg reduction
Barolo Cannubi, Michele Chiarlo 1998*
Fall Harvest Dessert
Pumpkin loaf, Earl Grey cider poached apples, candied walnuts, vanilla ice cream
Chateau Coutet Barsac 2003*
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| Scallop w/ foie gras ** |
 |
| Mini Crab Cake * |
 |
| Prosecco, Valdo * |
 |
| 1st Course Wine- Estate Chardonnay, Ridge Vineyards 2009 *** |
 |
| Butternut Soup with fresh truffle and crème fraiche *** |
 |
New Point Comfort Oyster Trio
Chicken fried with olive coulis; *
grilled with bacon, lemon, and garlic butter; ***
raw with mignonette and smoked trout roe **
|
 |
Pan Roasted Rockfish
Spaghetti squash, bell peppers, ginger confit,
cilantro, Maine lobster, Yuzu emulsion ***
|
 |
| 2nd Course Wine- Corton Charlemagne, Louis Latour 2009 *** |
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| 3rd Course Wine- Chateauneuf du Pape, Cuvee de Mon Aieul 2000 *** |
 |
Crisped Rohan Duck
Basil pesto, rice bean ragu, Kalamata olive,
garlic confit, rapini, duck jus ***
|
 |
| Main Course Wine- Barolo Cannubi, Michele Chiarlo 1998 *** |
 |
Wild Boar Rack
Crispy veal sweetbreads, braised red cabbage, chestnut caramel,
pearl onions, bacon, Brussel sprout leaves, glogg reduction **
|
 |
Fall Harvest Dessert
Pumpkin loaf, Earl Grey cider poached apples,
candied walnuts, vanilla ice cream ***
|
 |
| Chateau Coutet Barsac 2003 *** |
Committee Chair: Donna-Bea Tillman
Members: Richard Sugarman and Richard Hinds
Wine Committee : Marvin Stirman
President: Andy Adelson
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