Dinner En Rouge Menu

According to the Sobe Fest website, Thursday night's Grand Marnier dinner will be a red-themed cocktail-soaked dînatoire (which is French for "dinner buffet" thankyouvermuch). Chef Claude Troisgros (consulting chef for Blue Door at the Delano) will be rolling out a shmorg that features a few of Blue Door's greatest hits along with some creative additions (scallops with dulce de leche sound compelling). See below for the menu and ensuing belly grumbling.

GRAND MARNIER DINER EN ROUGE
THURSDAY, FEBRUARY 25, 2010
MENU BY CHEF CLAUDE TROISGROS

Passed Hors d’ Oeuvres
Caprese Salad Skewer
Fresh buffalo Mozzarella,
Yellow and Red Tomatoes, Fresh Basil

Salmon Tartar
Crispy Cucumbers, Tapioca Caviar, Wasabe Vinaigrette

Thon Thon
Seared Rare Yellowfin Tuna with marinated Daikon, Soy, Ginger & Lime Juice

Crabavocat
Guacamole, Blue Crab & Crispy Shrimp with Spiced Tomato Couls

Saffron Lobster
Main Lobster with Saffron Mayonnaise,
Bacon Served on Toasted Brioche

Buffet Reception
Passed

Steak Tartare
Chopped Filet of Beef with Anchony, Capers, Boiled Egg,
Truffle Oil on a Baguette Crostini

Brazilian Chicken Skewers
Chicken Breast, Grilled Vegetables, Twelve Spices & Honey

Shitake & Duck Confit, Ginger and Cilantro

St. Jaques “Docedeleite”
Sauteed Scallops, Grilled hearts of Palm, Dulce de Leche & Wild rice Popcorn

Entrée Stations

Chilean Sea Bass
Pan Seared Chilean Sea Bass with Hearts of Palm
Soy glazed Cashew Nuts, Lime & Fresh Herbs

Steak a la Bordelaise
Strip Steak with Pencil Asparagus & Bordelaise Sauce

Lamb Morel
Roasted Baby Rack of Lamb with Morel Mushroom Crust, Sauteed Haricot Verts, Shitake Mushrooms, Red Wine & Thyme Sauce

Passed Dessert

Spicy Apple Tart
Baked Apple and Cashew Nut Tart with Caramel Drizzle

Molten Chocolate Cake
Melted Chocolate Cake, Drizzled with Grand Marnier Sauce

White Chocolate Crème Brulee
Chocolate Swirl, Whipped Cream served on a Chinese Spoon

Raspberry Napoleon
Caramelized Filo Dough, Raspberries, Navan Napoleon Cream