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| Guest Chef Menu |
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| Chef Edmond Sarfati - May 23, 2008 |
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| First Course |
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| Cassoulet Toulousain |
| Northern white beans with a ragout of lamb and duck confit and French garlic sausage |
| Wine: Pouilly Fumé, Loire Valley; Michele Redde; 2004 |
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| Second Course |
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| Potage de Cresson |
| The Signature Soup of Lafayette. Watercress soup with leeks and natural veal jus |
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| Third Course |
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| Salade de Caille |
| Sautéed whole quail in Port wine with quail egg over frisée greens with a light vinaigrette |
| Wine: Pouilly Fuisse; Bourgogne Blanc; Labouré Roi, Beaune; 2005 |
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| Fourth Course |
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| Quenelles of Whitefish |
| Mousse of whitefish in puff pastry on a mirror of lobster sauce |
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| Fifth Course |
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| Joues De Veau |
| Chef Edmonds’ Premier dish at Lafayette - Veal Cheeks in a Bourgogne wine sauce with fresh herbs and garlic |
| Wine: Chateau Bel Air, Bordeaux Rouge; Haut-Médoc; 2001 |
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| Dessert |
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| Napoleon |
| The Favorite of Joyce - Traditional recipe of puff pastry layered with raspberry preserves and a vanilla bean custard |
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$75.00 per/ $105.00 per with wines, plus tax and gratuity |
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