Peninsula Hotel
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Dishes
Page 1
| Adrienne Tasting Menu - Seared foie gras with sweet and sour onion on toasted cornbread, Napoleon of smoked salmon with cream of goat cheese and mache salad, Oven poached halibut with chanterelles, chervil sauce and asparagus, (cont. below) | |
| Adrienne Tasting Menu (cont.) - Loin of veal with polenta in shallot jus and baby vegetables, Sauteed fruit with lemon mascarpone | |
| Consomme of wild game with turtle and sassafras dumplings | |
| Veloute of mussels, crabmeat and saffron with essence of anise | |
| Adrienne Salad | |
| House smoked salmon with dill beggar's purse and lime creme fraiche | |
| Lobster salad with balsamic smoked shallot and truffle vinaigrette | |
| Parfait of Amish hen with honey roasted chestnuts and fresh plum compote | |
| Crawfish Etoufee in puff pastry leaf | |
| Charred duo of lamb and rabbit tenderloin en croute with Pommery mustard sauce | |
| Seared foie gras and grilled brioche with Sauterne, apple and morels | |
| Grilled portobello, roasted peppers and goat cheese terrine with a basil, tomato infusion |
Page 2
| Homemade lobster ravioli with winter pearl vegetables, smothered in smoked shallots and avocado | |
| Oven roasted fresh water pickled brook trout with a tomato broth | |
| Grilled tuna with black pepper oyster couscous and papaya-mango ragout | |
| Pecan breaded sea scallops with chervil, brown butter and asparagus | |
| Sweetbread Napoleon with winter squash puree and Port wine demi glaze | |
| Grilled Amish chicken breast from a balsamic marinade with steamed cabbage roll and liver rice | |
| Long Island duck breast with wild mushrooms, carmelized figs and corn dressing | |
| Venison chop with a sage wheat crust and wild berry jus | |
| Roulade of veal tenderloin with morel-shiitake mushroom duxelle and white truffle pasta | |
| Grilled medallions of beef layered with foie gras, apple and Calvados reduction |