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Opening Week Menu

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
1988
Appetizers
  • Warm Mozzarella “Lobes” with Basil Oil, Thin Strips of Ham, and Roast Eggplant and Tomato Salad
  • Terrine of Veal Shank and Foie Gras with Marinated Mushrooms and Toasted Brioche
  • Salad Of Lettuces and Herbs, Olive Oil, and Champagne Vinegar
  • Composed Salad of Squid and Frisée on a Mild Bed of Marinated Vegetables, Rice-Vinegar Sauce
  • Warm Porcini Salad with Tea-Smoked Squab and Cabernet Vinegar
  • Ravioli of Smoked Grouper and Porcini in Brown Butter and Cèpes
  • Warm Smoked Grouper with Sevruga Caviar Butter and a Savory Leek Ragoût
  • Savory Partridge Soup
  • Abalone Escalopes Sauté Couscous and Vegetables Tossed in Lemon Oil
  • Sea Scallop Sandwiches in Crisp Potato Crusts, Citrus Juices
  • Sauté Foie Gras and Crisp Corn Cakes with Caramelized Onion Conserve

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