So anyways, while at work one day a fellow of infinite jest came in speaking of how things like cooking where like romance (I don't know about his, but my idea of romance doesn't involve contemptuous hatred...); he also would say things like "I don't care what anyone thinks about -insert some issue-" and then conclude with an: "am I right?" - so after having to listen to him go on in this futile train of thought he asked to have a Burgundy cream sauce with veal and shrimp - to which I immediately thought "he means port - not burgundy" the chef seemed to agree with my and so we made him veal Marsala instead of what he actually asked for and he was none the wiser. The whole point is, though, at some point I thought making a burgundy sauce without cream would be nice." Of course, because the guy wanted prawns with it, I thought doing a little surf-and-turf could be nice, so to not have the burgundy clash with the seafood I switched it to a white wine in my mind instead (so the end result is absolutely in no way similar to what the guy wanted - which is awsome). So my inspiration comes from an ignorant clown (I can only hope that he ends up digging graves and making jests about it like all other good clowns). As we all know, "brevity is the soul of wit," so I will waste no time in getting down to business.
($18 per person)
- Pickled Oysters with Caviar & Cucumber Capellini
- Louis Roederer Brut Premier Champagne
- Turnip Soup
- Beef Tenderloin with Prawns & White Bordelaise
- Served with Fried Polenta and Oyster Mushrooms
- Chateau Picque Caillou 2006, Pessac - Léognan
- Creamy Bleu with Blueberry Confiture
- Slightly blue sheeps milk cheese from Leavenworth
- Moscato D'Asti
- Pumpkin Ice Cream with Toasted Pumpkin Seeds
