Reynolds Plantation Dinner February 20th, 2010

Patrick — Tue, 06 Apr 2010 22:14:37 +0000

Octopus Tartare w/ Blood Orange Aioli, Smoked Marcona Almonds, Jicama, Quail Egg

w/ Darioush, Viognier, CA ‘08

Full Moon Farm Chicken Galantine w/ Carmelized Fennel, Watercress, House-Cured Lamb Bacon, Preserved Lemon, Honey Gastrique

w/ Albrecht, Pinot Gris, FR ’07

Rabbit Thigh Confit w/ Parsnip Puree, Red Cabbage Slaw, King Trumpet Mushroom Duxelle, Toasted Pine Nuts

w/ Domaine du Joncier, Lirac Rouge, FR ‘05

Seared Baby Lamb Chops w/ Arugula, Dijon Breadcrumbs, Chevre, Black Truffle, Cocoa Powder

w/ Tenuta di Biserno, “Cornato”, IT ’05

Napoleon w/ Apple Cider Gelee, Calvados Syrup, Citrus Sponge Cake, Sea Salt Caramels, Dark Chocolate

w/ Bottex, Sparkling Gamay, FR NV

This was a amazing experience for all of us. It was also our first full dinner outside our house. A great big thanks to the staff, chefs, and all who helped this weekend go so smooth. I can’t wait to go back and take out the fourcoursemen jet skiis!!

Dinner Saturday, September 27th

Randolph — Thu, 25 Sep 2008 01:14:33 +0000

Rabbit w/ Fig Mustard Sauce

Finally, our menu for this coming weekend! I was very excited to read what the guys had come up with, and certainly looking forward to helping bring this to the table this weekend!

MENU:

Pickled Quail Eggs with Radish Nests
Beau Soleil Oysters with Ginger Mignonette & Fried Leeks
Butternut Squash Soup with Candied Hazelnuts & Celery
Braised Rabbit with a Fig and Mustard Sauce, Shaved Summer Truffle & Toasts
Crisped Boar Belly with Fried Cornbread & Lily’s Spicy Apple Jam
Apple Galette with Dulce de Leche & Sweet Potato Molasses Ice Cream

PHOTOS:

The FourCoursemen » Quail Eggs

Reynolds Plantation Dinner February 20th, 2010

Dinner Saturday, September 27th