Chloe & Bernard's Menu
June 25, 2005
Firsts
Duck Confit Spring Roll(Vietnam)
Tender marinated duck meat and caramelized leeks in a crispy roll
with a blood orange-chili dipping sauce
Plat de Fromage
(Europe/North America)
Four select cheeses from mild to bleu with candied walnuts,
crackers, fresh berries, and a port reduction
Bayou Littleneck Clams
(New Orleans)
Sautéed with andouille sausage and simmered in brandy with tomatoes, shallots, and basil
Atlantic Lump Crab Salad
(Outer Banks, NC)
Tossed with apples, toasted pine nuts, micro greens, and lime aioli with warm corn fritters
Seconds
Hearts of Romaine(California)
Braised in champagne with red onion confit, asiago, golden raisins,
strawberries, toasted almonds, and balsamic vinaigrette
Pacific Rim Arugula Salad
(Japan-Italy)
Tossed with crispy pears, blackberries, gorgonzola, and mango-yuzu dressing
Thirds
Blackened Ribeye(Louisiana)
Grilled with a roasted corn and black bean salsa, Spanish onion potato cake, a mushroom sage jus, and grilled broccoli
Caribbean Grouper
(St. John)
Seared and baked with coconut milk rice, pineapple-tarragon chutney,
Caramelized fennel-arugula salad with a valencia orange vinaigrette
Double Cut Pork Chop
(France)
Breaded with stone ground mustard & herbs. Oven roasted with spiced mashed sweet potato
and warmed haricot verts with a fig-port gastrique
Sauteed Shrimp Firenze
(Italy)
Sauteed with spinach, chorizo, tomatoes, peas, onions, and saffron orechiette pasta with a pesto cream
Sesame Encrusted Chicken
(Thailand)
Crusted with sesame seeds over red rice, a cucumber-roasted tomato-cilantro salad,
and finished with a roasted cashew vinaigrette
Poached Caribbean Lobster Tail
(St. Croix)
Poached in a Rum beurre monte with an asparagus-smoked bacon salad
and lemon basil whipped golden potatoes with a touch of white truffle oil
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