ironchef
Executive Chef
I did this one while still up in Los Angeles at The Four Seasons. Six Courses, $140; $180 with wine pairings. These platings came out better than the five course menu but it was also a more elegant and upscale menu and I had a bigger budget to work with in terms of food costs:
http://www.discusscooking.com/forums/f104/five-course-degustation-menu-28947.html
Okay, so here was the six courser:
First Course: Grilled Green and White Asparagus Salad with Baby Watercress, Frisee, Sweetbread Croutons (veal, not flour), Lemon-Herb Vinaigrette
Second Course: Pan Seared Alaskan King Salmon with a Fricassee of Fava Beans and Wild Mushrooms, Truffle-Mushroom Emulsion
Third Course: Butter Poached Maine Lobster Salad with Avocado, Cucumber, Micro Greens, Vine Ripened Tomato, Passion Fruit-Pineapple Vinaigrette
Fourth Course: Duck, Duck, Goose! - Duck Two Ways: Pan Seared Sonoma Breast and Confit of Duck Leg, Mini Raviolis of Hudson Valley Foies Gras, Five Spice Natural Duck Jus
Fifth Course: Roasted Bacon Wrapped Niman Ranch NY Striploin with Goat Cheese Whipped Potatoes, Summer Vegetables, and Sauce Marchand de Vin
Sixth Course: Flourless Chocolate Cake with Caramelized Bananas and Caramel-Cinnamon Gelato
http://www.discusscooking.com/forums/f104/five-course-degustation-menu-28947.html
Okay, so here was the six courser:
First Course: Grilled Green and White Asparagus Salad with Baby Watercress, Frisee, Sweetbread Croutons (veal, not flour), Lemon-Herb Vinaigrette
Second Course: Pan Seared Alaskan King Salmon with a Fricassee of Fava Beans and Wild Mushrooms, Truffle-Mushroom Emulsion
Third Course: Butter Poached Maine Lobster Salad with Avocado, Cucumber, Micro Greens, Vine Ripened Tomato, Passion Fruit-Pineapple Vinaigrette
Fourth Course: Duck, Duck, Goose! - Duck Two Ways: Pan Seared Sonoma Breast and Confit of Duck Leg, Mini Raviolis of Hudson Valley Foies Gras, Five Spice Natural Duck Jus
Fifth Course: Roasted Bacon Wrapped Niman Ranch NY Striploin with Goat Cheese Whipped Potatoes, Summer Vegetables, and Sauce Marchand de Vin
Sixth Course: Flourless Chocolate Cake with Caramelized Bananas and Caramel-Cinnamon Gelato
Last edited: