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"!!

That sounds wonderful, only problem is I would be full before the main course. Reminds of the first time I flew first class years ago, I thought the appetizer and giant Caesar salad with fresh warm bread were the meal (I wondered why everyone else just picked at the salad & bread). When the flight attendant asked if I wanted beef or fish I was too full to eat anything else. Of course, I did not know what the warm, moist, towel was for either.

John