Valentines Wine Down
Chef Chuck Hoover
This is a Valentine celebration Wine Down with a New
Orleans, Italian style and a sub plot. Chef Chuck used a trio theme throughout each
course. How many can you count? There will be a test.
6:30pm Sparkling
Reception
Queens Dish:
Slow Poached Heart of Salmon
Stuffed with Triple Seafood Saffron Rice
Topped with Shaved Sea Scallops and Pan Seared Foi Gras
Monte Cristo Friuli Pinot Grigio
Chicken
from Top to Bottom
Stracciatella with Triple Quenelle of Chicken
in a Fresh Herb Frittata Liner and New Orleans Trilogy Timble for Garnish
Soligo Prosecco Brut
Triple Bitter
Greens Salad
Dandelion, Radicchio, and Arrugula in Puff Pastry Cup
with Caper, Coddled Onion, Egg, Pepper Toppers in a Blood Orange,
Pineapple Frozen Vin and a Fried Plantain Crisp Garnish
Luna di Luna Pinot Grigio Chardonnay
NOrlins Shooter Intermezzo
Kings Dish:
Braised Osso Bucco
Stacked on a Roasted Plum Tomato, Triple Pepper White Polenta
Topped with Crisped Diablo Onions in a Roasted Garlic,
Sangiovese Demi Glace and Roasted Garlic Cloves
Tear Drop Tomatoes Garnish
Castelvero Piedmonte Barbera
A Royals Dessert
Chef Chucks Deep Chocolate Paté
With Triple Fresh Berry Sauce, Candied Nuts and a Cookie for Good Measure
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