June 21, 2010
Jamie Kennedy Dinner at Gilead
Hors d’Oeuvres
Dinner

* Mixed Grill Skewers - crispy pork belly

* Poached Oysters on the Grill with Ice Wine Mignonette

* Terrine of Foie Gras on Crisp Brioche with Crabapple

* House cured ham on Grissini

* Smoked Whitefish Cakes

* Duck Chawamushi with Wild Ginger and Cattail heart

* Spring Salad with Radish and Wild Leek

* Perch Soubise with Beet and Sorrel

* Aged Beef with Morels and Lovage Ravigote

* Warm Chocolate Cake with Summer Fruits in Rum

* Coffee


The evening started with a special welcoming cocktail at the patio where we enjoyed their hospitality and attentive service. Our dinner then began with a Japanese inspired dish, duck chawamushi, followed by a spring salad, perch soubise, and aged beef with morels and lovage ravigote. Each course was perfectly paired with the chef’s selection of wine. Following the entrees was a warm chocolate cake accompanied by ice wine to complete the meal. This event is truly an unforgettable experience.