Confrerie de la Chaine Des Rotisseurs
Hunterdon Princeton Bailliage
Mondial Induction Dinner
May 15, 2005
Passed hors d’oeuvres
mushroom soup
tuna tartar
mushroom spring rolls
shrimp and basil wontons
chef’s seasonal selection
veuve cliquot ponsardin “yellow label”
First Course
napoleon of maine crabmeat, cumin
crisps, English peas, cilantro sauce
gruner veltliner 2003; ‘kartauser’ karl stierschneider, wachau,
Austria
Second Course
atlantic halibut, celery root puree,
braised morels,
fava beans, parma prosciutto, balsamic jus
chardonnay 2001; ‘clos de la truffiere’ 1er cru, vincent girardin,
chassagne-montrachet, burgundy, france
Third Course
short ribs, gently braised, spring
ramps, tomato confit,
goat cheese ravioli, micro celery
nerella mascalese 2000: benanti, mt,etna, sicily, italy
Dessert
citron pound cake, mixed berry sorbet,
vanilla sauce
black Muscat 2001; ferrari-carano, russian river valley, california