French Menu Example
Chef Vince Dodson
Tonight’s menu will be served with a fresh baked baguette and our signature chive butter.
The evening’s wine paired selections:
White Cave De Lugny Macon-Villages Chardonnay
From Macon-Villages, Burgundy, France, with a lean & crisp citrus on the nose, leading into a round under ripe golden apple & pear on the palate.
Red Pierre Rougon Cotes Du Rhone Grenache-Syrah-Carignan
From Cotes Du Rhone, France, with a deep & savory nose, showing dark fruit & hints of tobacco, round tobacco, blackberry, & currant. Finish is lush & velvety, leading into a cacao dryness.
A wild strawberry flower with whipped goat cheese & a touch of aged sweet balsamic reduction.
Our first stop - Paris 1747
The place where Maille Dijon mustard was first created by Antoine-Claude Maille on the Rue Saint-Andre des Arts & his mustard soon became the official supplier to the court of Louis XV.
Butter Bibb greens dressed with a Dijon mousseline, cracked black pepper, & tomatoes.
Let us clear the way for our journey...
Caravella Limoncello sorbet.
Pork Tenderloin Medallion
A tribute to the first celebrity chef of France, Marie-Antoine Carême 1783-1833.
Served on a butter toasted crouton finished with a venison burgundy red currant reduction. This sauce was one of many that were formulated throughout Carême’s career.
A combination of slow cooked chicken tenderloins, chicken stock, caramelized onions, roasted carrots, sautéed Portobello mushrooms, & a touch of cream served in puff pastry
The earliest description of the commercial cultivation of the Portobello mushroom was made by French botanist Joseph Pitton de Tournefort in 1707.
Another great contributor to French cuisine, Auguste Escoffier 1846-1935
Poached salmon in a white wine court-bouillon topped with a Valois (Val-wa) sauce. The name comes from the Queen of Spain, Elisabeth Valois, daughter of Henry II.
Tonight’s starch, potato blini, & vegetable, white asparagus with roasted garlic
Our Final stop Ancient Rome, Central America, & France
Flourless chocolate cake set in a warm crème anglaise topped with sweet cocoa powdered sugar & garnished with dark chocolate filled raspberries. Chef Vince Dodson will tell you about the interesting history of this luscious dessert.
Handmade painted 60% dark chocolates filled with a white chocolate caramel liqueur & pink Moscato wine jellies.
Thank you to Wes, my Sommelier, from Bottles Mt. Pleasant for the wine pairing recommendations.
Italian Menu Example
Chef Vince Dodson
Italy: Through the Countryside
White Trebbiano d'Abruzzo
(Produced and bottled in Abruzzo, Italy) Light and crisp, with refreshing citrus flavors.
(Produced and bottled in Piedmonte, Italy) Hints of dark cherry, dried strawberry, plum, and blackberry.
Documents between 1246 to 1277 detail leasing of agreements of vineyard lands planted for this wine.
Roasted red bell pepper soup with pine nuts.
Second Course - Lombardy, Italy, 1570
Romaine topped with a smoked tomato basil vinaigrette and sliced mozzarella.
The term mozzarella is first mentioned in 1570, cited in a cookbook by Chef Bartolomeo Scappi. This chef had the honor of serving and cooking for several cardinals and popes through out his life time, from 1500 to 1577.
Let us Clear the Way for our Journey
Caravella Limoncello sorbeto.
Hand rolled potato gnocchi tossed in a defined yet smooth gorgonzola, topped with grilled chicken tenderloin. Sautéed eggplant finished with a roasted garlic parmesan mousseline.
The first documentation of this unique flavor was in the 11th century.
Tonight’s vegetable is stuffed zucchini with ricotta, parmesan and fresh herbs.
Complimentary fire roasted tomato pesto and shaved asiago will be served on grilled Pane Sicilian bread.