Aaron did it again! This time heavily influenced by classic French cuisine, New Orleans flavors & possibly the Jabberwocky. No one really knows exactly what drives him or precisely where his ideas come from, but we’re more than happy to experience the meal he puts so much love and thought into.
With the theme of classic French cuisine came imagery of bread served on thick cutting boards, entrées in heavy copper skillets & wine served in chalices. This theme was seen by the family-style serving of dishes and the rustic look and feel of the food and dinnerware. The end result was a symphony of flavor that soared through every bite.
Take a look!
Celebratory Champagne Toast
Fresh pressed pear, green apple, cucumber, lime, basil, mint, and champagne.
Summer Cod Salad with Crustini
Avocado and red onion base, kiwi, pear, nectarine middle (marinated in fresh squeezed orange juice), lemon poached cod flakes with olive oil crustini.
Garden Oyster Shooter
Spicy assorted pepper mignonette with lemon juice, minced cucumber, tomato, shallot, raw Irish Point oyster.
Snow Crab in Mango Sauce
Served over seaweed pesto & topped with spicy chili oil panko.
Red Plum Refresher
Mixed with elderflower liquor.
Forgot to take this photo, so here’s one of me and Aaron bartending a party
Brown Butter Seared Scallops
Served on curried green lentils over artichoke heart meat.
Eagle Rare Bourbon, sweet vermouth, rhubarb bitters, Grand Marnier, fresh orange juice (cherry garnish).
Garlic Spinach Puff Pastry
Topped with brie, fig, shitakes, almonds and tarragon.
Mexican Cheese Soup
Corn purée with smoked gouda with chive and jalapeno mince.
Vegetarian Clams Casino with Sherry
Oyster mushrooms, celery, carrot, vidalia onion mince with creamed spinach, bacon, sherry sauce, buttery panko crumb.
With shrimp and corn bread cupcake topped with avocado whhhip.
Sweet Potato Gnocchi
With brown butter sage, garlic ricotta and asparagus.
Asiago Carbonara Haluski
With salmon meat, crispy salmon skin, and spicy roasted brussel sprouts.
Spanish Pork Medallion over Plantain Mash
With salsa verde rim, goat cheese, pecan crumb, and mole sauce
Boeuf Bourguignon and Roasted Root Vegetables
Topped with Turnip Purée.
Blueberry, Lemon, Vanilla, Mint Sip
Pistachio Ice Cream with 20 Layer Mocha Crepe Cake
Thank you Aaron, can’t wait for next year!