Valentine's Day '07
One of the biggest nights in the restaurant business. It has been called the most comercial of holidays, but in the doldrums of winter the chocolatiers, florists, and restaurateurs need this influx of cash. No one gets rich from this day, but it helps keep the bills paid and the key employees paid. We served about 180 guests, which was the most we could, all three floors were opened as well as the third floor bar. We sold a prix fixe menu rather than the regular menu-we have so many regulars that we wanted to give them something a little different from the regular menu choices.
The appetizers consisted of a trio of chilled shrimp "shooters"-we served chilled shrimp in shot glasses with three different cocktail sauces:traditional tomato horseradish, chipotle mayonaise, and wasabi. And stuffed mushrooms with peppercorn cognac sauce.
The salad consisted of field greens topped with grilled pears, candied walnuts and vinaigrette made with pear puree, white wine vinegar and olive oil.
For the entree there was a choice of hickory smoked beef tenderloin (smoked in-house) with 7 mustard sauce or a crumbed chicken breast toped with crab meat, provolone, and lemon sauce and red pepper coulis. Both entrees were accompanied by Haricot Verts and carrot ribbon bundles and Potatoes Dauphinoise. Both sides were time consuming to create. The little beans and carrot ribbons were all hand tied together in little bundles using chives. The Potatoes Dauphinoise consits of thinly sliced potatoes baked in parmesan custard, weighted and cooled, then cut into diamond shapes, and quickly reheated for service.
The dessert was Cherries Jubilee, flamed tableside served over both chocolate and vanilla ice cream.
One of the biggest nights in the restaurant business. It has been called the most comercial of holidays, but in the doldrums of winter the chocolatiers, florists, and restaurateurs need this influx of cash. No one gets rich from this day, but it helps keep the bills paid and the key employees paid. We served about 180 guests, which was the most we could, all three floors were opened as well as the third floor bar. We sold a prix fixe menu rather than the regular menu-we have so many regulars that we wanted to give them something a little different from the regular menu choices.
The appetizers consisted of a trio of chilled shrimp "shooters"-we served chilled shrimp in shot glasses with three different cocktail sauces:traditional tomato horseradish, chipotle mayonaise, and wasabi. And stuffed mushrooms with peppercorn cognac sauce.
The salad consisted of field greens topped with grilled pears, candied walnuts and vinaigrette made with pear puree, white wine vinegar and olive oil.
For the entree there was a choice of hickory smoked beef tenderloin (smoked in-house) with 7 mustard sauce or a crumbed chicken breast toped with crab meat, provolone, and lemon sauce and red pepper coulis. Both entrees were accompanied by Haricot Verts and carrot ribbon bundles and Potatoes Dauphinoise. Both sides were time consuming to create. The little beans and carrot ribbons were all hand tied together in little bundles using chives. The Potatoes Dauphinoise consits of thinly sliced potatoes baked in parmesan custard, weighted and cooled, then cut into diamond shapes, and quickly reheated for service.
The dessert was Cherries Jubilee, flamed tableside served over both chocolate and vanilla ice cream.
1 comment:
Wonderful photos! The food sounds wonderful!
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