Joel created a menu like none other. We coordinated every aspect of this event that was held at the Contemporary Arts Center in one of its many art gallerys. From hors d'oeuvres passed on silver trays by white gloved waiters to the Dom Perignon 1976 that was paired with the dessert, it was an exquisite evening of culinary artistry. Feed your senses on the menu and the photographs.

 

Passed Hors D'oeuvres:
Served to your guests on Silver Trays by White-Gloved Waiters

Citrus Cured Salmon - accented by Dill Cream, Golden Tobiko Caviar and fresh Chives served in Wonton Cones

Lamb Pinwheels - filled with Spinach, Pine Nuts and Goat Cheese resting on roasted Red Pepper Croutons

Dom Perignon, 1990

 

First Course:
Seared Hudson Valley Foie Gras - on crispy Polenta with Black Forest Ham and Fresh Blackberries finished with Cassis

Dom Perignon, 1990

 

Second Course:
Pacific Smelt and Flash Fried Shallots - served upon a Celery Root and Osetra Caviar Remoulade Sauce

Dom Perignon, 1985

 

Entrée:
Loin Of Axis Venison - With Rosemary Poached Pears, Root Vegetables and Pumpkin Puree in baked miniature Pumpkins with a Black Truffle Infused Natural Reduction Sauce

Dom Perignon Rose, 1986

Assorted Homemade Breads

 

Dessert:
The Cauldron - resting above pulled Sugar flames filled with a Hazelnut Gianduja Chocolate Cream and Caramel Japonaise topped with a Spun Sugar and a Chocolate Lid

Dom Perignon, 1976