I was looking back through my posts recently and realized that I somehow missed posting about last year’s Mother’s day.  I’m now working on this year’s menu so I thought I’d post what I did last year.  Every year we try to out do the previous year.  The rule has always been to use original recipes (I do borrow/adapt from other recipes) and for the plating and form to improve on the previous year. 

For this year’s dinner, while I’m pretty sure that I’ve learned a lot about food photography…so I think the pictures will turn out better…I’m not sure if I’m going to be able to beat the stuff rabbit from the 2009 menu, it was spectacular.

Well, on to last year’s menu!

1st Course – Amuse Bouche

 

Veal sweetbreads, polenta with Beecher Reserve Cheddar, and fresh pesto

Breads

Selection of Homemade breads served during the meal

 

2nd Course – Fish

Black cod with flageolet beans, a butter sauce, and tarragon oil

3rd Course – Beef

Beef Carpaccio with white truffle oil, parmesan and arugula

 

4th Course – Pork

Seared ginger pork belly, quail’s egg with brioche, preserved peach flambé

 

5th Course – Palate Cleanser

Choice of two sorbets: lemongrass ginger or pomegranate wasabi

 

6th Course – Rabbit

Rabbit stuffed with fresh ground sausage and pistachios and wrapped in home cured pancetta served with a Madera sauce

 

 7th Course – Fromage

 

Homemade havarti cheese with home grown sage, rosemary, and thyme, served with a tapenade stuffed bread

 

8th Course – Dessert

Triple chocolate pastry with buttermilk ice cream and braised strawberries and rhubarb

 

9th Course – Petite Fours

Chocolate macarons, quince pate de fruit, and chocolate truffles