The FourCoursemen » Rabbit

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!!

Saturday November 21, 2009

admin — Wed, 30 Dec 2009 19:15:21 +0000

Apple Soup w/ Aged Cheddar, Chives, Shrimp Salad Sandwich
w/ Helfrich, Riesling, FR ‘07

Arugula Salad w/ Red Bartlett Pear, Crisp Lomo, Savory Granola, Beet Vinaigrette
w/ Albemarle, Rose, VA ‘08

Pan Seared Quail w/ Radish-Parsnip-Leek Hash, Truffled Quail Jus, Tangerine Marmalade
w/ Glaetzer, Blaufrankisch, AT ’07

Rabbit and Wild Mushroom Ragout w/ Acorn Squash Puree, Celery & Pine Nut Salad
w/ Renato Ratti, Nebbiolo D’Alba, IT ‘07

Saffron Lemon Bars w/ Pineapple, Pomegranate Seeds, Cider Reduction
w/ Forteto della Luja, Moscato D’Asti, IT ‘08

Dinner Saturday, May 2nd (Family & Friends Night)

Patrick — Mon, 11 May 2009 03:10:29 +0000

MENU:

La Vignarola w/ Artichokes, Fava Beans, English Peas, Bacon, and Local Bright Lights Chard
w/Antinori, Orvieno, IT ’06
-
Braised Rabbit w/ Apricot Mustard, Candied Green Olives, Buttermilk Cornbread

w/Azul, Syrah, CH ’05
-
Roasted Georgia Quail w/ Cucumber Jam, Peychaud’s Bitters Emulsion, Roasted Turnips
w/Merieau, Gamay, FR ’07 & Terras de Paul, Ribatejo, PT ;06
-

Pan-Seared Ribeye w/ Tamarind and Rosemary Baby Red Potatoes, Cognac Reduction, Candied Horseradish
w/Leal Vineyards, Cabernet Sauvignon, CA ’05
-
Vanilla Bean Panna Cotta w/ Dark Chocolate, Roasted Plouts, Almonds Biscotti, Walnut Oil
w/Chouffe, Coffee Liqueur, BE

PHOTOS:

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: