Scallop Rosace, Lobster Risotto, Cauliflower, Gremolata
Coincidentally the 2 main components to this 3rd course of the Valentine’s Day menu – and served to the guests during our free food promotion – are inspired by 2 World class Chefs and both came from my days at Le Cirque. The lobster risotto was out of Daniel Boulud’s repetoire, and the scallop rosace was [...]
Amuse Bouche – Seafood Sausage, Rapini, Wild Mushrooms, Lobster Roe Sauce
This is the same seafood mousse from the below amuse that was leftover. In this case I made rolls out of them using plastic wrap and then proceeded to cook them the same way as the rigatoni rolls. Once the mousse was in the plastic, I pricked any air pockets I could see with a [...]
Amuse Bouche – Gratinée of Seafood Stuffed Rigatoni, Lobster Sauce, Tarragon, Tarantaise Cheese
Earlier in the week a purveyor dropped off some rigatoni as a holiday thank you for doing business. Seeing these, and as we were going to be really busy for Christmas dinner (!), I re-gift the rigatoni and turned them into an amusé that we could produce quickly. The rigatoni was blanched to ‘al dente’ [...]
Seafood Sampler
This dish was a testament to luxury when Australian black truffles were in season this summer (which in my eyes were better than the winter truffles from France- probably because the market’s less saturated). Seared sushi grade scallops, mini crab cakes, and butter poached lobster compose the sampling and the sauce is finished with lobster [...]
