Accent on Fruit


Hey, I only had a menu in my files that had clearly become stained from being on the table during dinner. Such is life. I was playing with some ideas I got from working at American Renaissance, by then closed, from chef Eric Blauberg – who was a big proponent of fruit in savory dishes.

Squid Sashimi on Cellophane Noodles with Pomegranate Vinaigrette
1989 Métaireau Muscadet de Sèvre et Maine sur lie “Grand Mouton”

Roast Lobster Salad, Fresh Mango, Oscetra Caviar and Cauliflower Cream
1987 Argyle Cuvée Limited Rosé

Chilled Melon and Potato Soup

Tamarind and Sesame Marinated Veal with Champagne Chanterelle Risotto
1988 Boisson-Morey Meursault-Goutte d’Or 1er Cru

Peach and Lillet Granité, Shaved Saint Nectaire Cheese

Individual White Chocolate Tarts Infused with Pear Skins
Etienne Brana Framboise


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