Troubadours' Feast

Chef Daniel Boulud's menu to be accompanied by composer Richard Danielpour's six-movement concerto

Wednesday, September 13, 2006

Foie Gras Duo
Chilled Foie Gras Ballotine with Pistachios, Monbazillac Gelée, and Apricot Coulis
Hot Foie Gras with Dried Apricot Marmalade and Fennel

2004 Schoffit Gewurztraeminer, Alsace

Trio of Little Fish
Seviche of Fluke with Grapefruit, Cucumber, Pink Radishes and Lime Escabeche of Sardine with Lemon-Tomato Marmalade, Purple Basil and Zucchini Beignet
Glazed Spanish Mackerel with Sesame, Edamame Purée, Pineapple and Sweet Pepper Chutney

2005 Domaine de Lagrezette Blanche de Grezette Viognier

Three Cannelloni of Ricotta, Peas, and Fresh Mint
Wild Chanterelles and Sugar Snaps with Light Parmesan Emulsion

2002 Chateau Lagrezette

Middle Eastern Spiced Squab with Root Vegetables
Fennel, Olive, and Chickpea Couscous

2001 Domaine de Lagrezette Cuvee Dame Honneur

Slow Braised Beef Short Ribs, with Bluefoot Royal Trumpets
Celery Root Mousseline and Crispy Salsify

2001 Domaine de Lagrezette Le Pigeonnier

Trio of Duos of Chocolate and Vanilla
Délice Framboise with Vanilla and Guanaja Dark Chocolate
Praline Mille-Feuille of Caraïbe Grand Cru Chocolate and Tahitian Vanilla Chantilly
Gingerbread with Creamy Coffee Ganache of Bitter Black Chocolate and Vanilla Sabayon

2005 Banfi “Rosa Regale,” Brachetto d’Acqui

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