Just came across a menu from Pinot Provence from a dinner I gave awhile back for my friends with Birthdays in March: Bob Ritz Sadeghi, Gregg Miller and sweet Mickey Shaw. I assisted in preparing it with chef Florent Marneau (now at Marche Moderne) from early in the morning. Oh, what a fun! Fun cooking and even better eating! Guests: Celin Miller, Mark Cunningham, Mohammad Honarkar, Ludek & Dana Fabinger, Joy (new name now) and above named Aquariusi. MENU: Amuse Bouche First Course French Imported White Asparagus Bouillon with Shaved Black Truffle with Egg en Brioche Second Course Pan Roasted Nantucket Bay Scallops with Rotisserie Chicken Jus and Lobster Mascarpone Cannelloni Third Course Grilled Main Black Seabass and French Dorade with Assorted Artichoke Hearts Barigoule Fourth Course Duo of Bobo Farms Foie Gras saute and Sonoma Torchon with Honey Mango, Duck Bresaola and Balsamic Reduction Fifth Course Rabbit a la Esterhazsy with Roasted Rabbit Saddle and Creamy Polenta, Shimeji Mushrooms Dessert Warm Flourless Chocolate Cake with Coffee Ice Cream and Whipped Cream, Assorted Fruits Wines Selection par Messrs. Gregg Miller and Rudy Lukes Executive Chef: Florent Marneau - Pinot Provence Executive Sous-Chef: Rudy Lukes
Posted on: Thu, 10 Jul 2014 20:13:51 +0000