Le Grand November Dinner Menu

Here was the menu for our November 7th 2nd anniversary dinner for Big Table thanks to Chef Laurent Zirotti of Fleur de Sel and Chef Joshua Martin of Madeleine’s.

Hors d’oeuvres
Rillette of pork
Beef tartar
Petites crudités

First Course
Smoked salmon carpaccio with celery rémoulade,
basil oil and grains of paradise

Second Course
Lobster crêpe with a saffron Chardonnay beurre blanc

Entremet
Vichyssoise

Third Course
Stuffed quail with a white truffle cream sauce

Fourth Course
Pork cheek “á la Bourguignonne”, Yukon gold tart

Cheese Course
Normandy Camembert “Le Pommier”, mixed greens

Sixth Course
Chocolate caramel  á la fleur de sel
coffee Parisian macaron
choux Chantilly
Cointreau cake brulé