PierrotGourmet - The Peninsula Chicago
Transcription
PierrotGourmet - The Peninsula Chicago
PIERROT GOURMET & DEUTZ CHAMPAGNE DINNER October 29, 2015 RECEPTION fresh shucked oysters, mignonette smoked salmon, crème fraîche, potato, caviar mini chanterelle mushroom, truffle vol au vent DEUTZ “PENINSULA” BRUT CHAMPAGNE FIRST COURSE roasted beets, goat cheese brûlée, toasted pine nuts, fall frisee lettuce DEUTZ BRUT ROSÉ CHAMPAGNE SECOND COURSE butternut squash and lobster risotto, shaved parmesan cheese, fine herbs DEUTZ BLANC DE BLANCS CHAMPAGNE 2008 ENTREE grilled filet mignon, seated Hudson valley foie gras, cauliflower steak, pickled plums CUVÉE WILLIAM DEUTZ BRUT CHAMPAGNE 2002 DESSERT gâteau mollet des Ardennes, sorbet framboise-cassis, compote de fruits rouge AMOUR DE DEUTZ BLANC DE BLANCS CHAMPAGNE 2005 #PierrotGourmet
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