quote:

Originally posted by lleechef

I would start with homemade lobster ravioli in lobster nage with vegetable brunoise, garnished with a whole lobster claw.

Then a salad of interesting greens simply garnished with baby heirloom tomatoes, champagne vinaigrette, fresh chives.

Next course, confit de canard on chiffonade of braised Savoy cabbage, apple cider reduction.

Main course, roasted veal tenderloin, shallot veal demi-glace, crispy potato cake, roasted root vegetables.

Frozen lemon souffle for dessert.

You did say "special guests". I have made the above menu several times but the guests really have to be "special"!!

how the h.e. double hockey sticks can we compete with that!?!
not fair, throwing a chef in this discussion. Makes us pretenders feel, well, like we’re pretending. [8D]

anyway. I learned a recipe from Cooking with Julia show with Chef Patrick Clark, a DC chef (but he prematurely passed away) of a Seared Pepper Salmon Roulade with a deconstructed Gazpacho sauce. Which is available at http://pbs-juliachild.onstreammedia.com/cgi-bin/visearch?user=pbs-juliachild&template=template.html&query=+ClipChef%3APatrick+ClipChef%3AClark&category=0&ingredients=0&chef=ClipChef%3APatrick+ClipChef%3AClark&project=0&viKeyword=

For special guests I did the salmon as the main course, started with muscles with a lightly peppered cream sauce, a simple salad and finished with a pumpkin ice-cream (from Max’s Best in NW D.C.) with almond cookies.

which was all low-carb, except for the dessert, of which I skipped but my wife and guests enjoyed. Although, I did sneak a spoonfull.