Given the title of the evening, New Jobs & the Search Therefor, I had to think back on this one. With the timing, I was comfortably ensconced working as the wine director at Felidia Ristorante, so it wasn’t me. I think, and it’s only vague remembrance, that two of my core regulars had new jobs – Frank had just moved from the word processing center at one law firm to another, and Bob had a new computer gig with the city or one of their contractors.
1989 Château Rieussec Sauternes
N.V. Chandon Rosé Cuvée
1993 Kistler Chardonnay “Durrell Vineyard”
1990 Château La Nerthe Châteauneuf-du-Pape
Bleu de Bresse, Dry Jack, Le Cornilly
1978 Château Lascombes Margaux
Café
Since I probably butchered a good percentage of that French, let’s see what I think the dishes probably were:
Goose foie gras wrapped in savoy cabbage and steamed with a Sauternes sauce
Grilled oyster mushrooms with a warm walnut and mustard vinaigrette
Crayfish tails… now Fougères is a place, as is Fàugeres, so I clearly got the word wrong completely – I’m guessing since tête du violon are fiddlehead ferns (and were unlikely to have been imported from Fougères), that what I probably served was a Feuillete, or puff pastry shell filled with the two items. The sauce would be a blood orange hollandaise.
I honestly don’t even have a guess as to what I meant by “a l’Ensuite”, the latter word simply meaning “then” or “after”, but the tournedos would be essentially a round tenderloin steak, and ramps, the wild leeks, I clearly just didn’t know the French word for them, roasted.
The cheeses were the cheeses. The dessert was a chocolate and cherry souffle with bay leaf syrup.
And these days, I complain about badly translated menus.
