6-Course Menu Pics (MUST SEE)

[Hard2Believe]

Well I posted a while ago about my second menu I came up with and didn't get a chance to cook it over the Holidays but ended up doing it this past weekend. Here are the pics with each course. There were a few changes here and there that I will note. It turned out really good. Was pretty hard to do it for 8 people with only one other person working with me.

First Course – Cream of Asparagus with Garlic-Shallot Croutons and Truffle Oil

This came out great. I think I have mastered soups. Truffle Oil went great with the soup and croutons. Texture was awesome and so was the flavor.

[Hard2Believe]

Here is the second course:

Second Course – Seared Scallops with Watercress, Roasted Red Pepper Coulis, Balsamic Reduction and Basil Oil

This was also great, loved the presentation, pretty simple but the flavors went great together, Balsamic reduction was so sweet and tasted really good with Scallops.

[Hard2Believe]

another pic of Scallops from above..........loved this dish.:D

[Hard2Believe]

Here is the thrid course:

Third Course – Sausage & Sun Dried Tomato Risotto with Mushrooms, Parmesan and Basil

Another course I was very pleased with. I at first thought there might be too many extra ingredients being added to this, like the mushrooms and sun dried tomatoes, but it was also really good and had a nice bit of spiciness to it from the hot italian sausage.

[Hard2Believe]

above shot:

[Hard2Believe]

Fourth Course:

Fourth Course – Sauteed Skirt Steak with Gaufrette Pommes, Kale, Pancetta, Mushrooms and Red Wine-Thyme Reduction

On this we changed the Gaufretter Pommes to Chive-Thyme Potato pancakes. This was a favorite of the guests. Looked good and the sauce was great.

[Hard2Believe]

Fifth Course:

Fifth Course – Pan-Seared Artic Char with Roasted Fingerling Potatoes, Squash Puree, Lobster Mushrooms, Fried Leek Crisps and Port Wine Sauce

Now with this one I messed up a couple things and I wasn't too thrilled with the presentation. The flavors and taste were great but I should have seared the skin side of the fish first and served it with the skin up but since I did it second it didn't get enough color or crispness to serve up. And the other problem was I didn't like the colors on the plate, nice winter or Fall colors but could have used some other ones to brighten up the plate. But tasted awesome like I said.

[Hard2Believe]

.........oh and about Artic Char dish, I couldn't get Lobster mushrooms so I had to use Chanterelle's instead.

Last Course:

Sixth Course – Chocolate Lava Cake with Mint Chip Ice Cream and Strawberry Sauce

I added a Sauce Anglaise to this dessert as well for flavor and color, which was a good idea. Lava cakes were great, wish we could have made our own Ice Cream but don't have the machine. This course ended the meal prefectly. I liked the presentation alot.

[T0NY]

im officially starving and stepping out to lunch after seeing this thread

[jt]

Originally posted by Hard2Believe
Here is the second course:

Second Course – Seared Scallops with Watercress, Roasted Red Pepper Coulis, Balsamic Reduction and Basil Oil

This was also great, loved the presentation, pretty simple but the flavors went great together, Balsamic reduction was so sweet and tasted really good with Scallops.

did you end up putting the sugar in?

[kimberly]

yummy! beautiful presentation too :D and that dessert sounds ideal for my tastebudzzzzzzz!!

may i ask...where do u work?

[mikey77]

looks good kid!

[dani]

looks great.. mm those scallops looked so damn good

[SMOKEE]

Looks great!

[sosti]

Originally posted by Hard2Believe
another pic of Scallops from above..........loved this dish.:D


Mmmmm Scallops!!!! YUMMY..

[sosti]

Originally posted by Hard2Believe
Here is the thrid course:

Third Course – Sausage & Sun Dried Tomato Risotto with Mushrooms, Parmesan and Basil

Another course I was very pleased with. I at first thought there might be too many extra ingredients being added to this, like the mushrooms and sun dried tomatoes, but it was also really good and had a nice bit of spiciness to it from the hot italian sausage.


Mmmmm Sausage & Sun Dried Tomato Risotto with Mushrooms, Parmesan and Basil!!!! YUMMY..

[Hard2Believe]

Originally posted by jt
did you end up putting the sugar in?

Nah, just reduced it all by itself, came out great.

[Hard2Believe]

Originally posted by kimberly
yummy! beautiful presentation too :D and that dessert sounds ideal for my tastebudzzzzzzz!!

may i ask...where do u work?

Thanks..............

No where yet, I graduate with my Bachelors in 2 1/2 weeks though, and have a phone interview with The Restaurant Associates tomorrow. Going to start out in Front of The House management, then figure out where to go from there. I kind of want to stay in the kitchen but know I won't make good money right away, and need to until I figure out what I wanna do.

[Hard2Believe]

Originally posted by sosti
Mmmmm Sausage & Sun Dried Tomato Risotto with Mushrooms, Parmesan and Basil!!!! YUMMY..


Yea this was one of my favorites of the meal, tasted so damn good, I really didn't get to enjoy the full plates because of cooking the dinner but I did have a bowl of this. I got to taste everything of course but I wish I could have sat down and had each full plate.

[kimberly]

Originally posted by Hard2Believe
Thanks..............

No where yet, I graduate with my Bachelors in 2 1/2 weeks though, and have a phone interview with The Restaurant Associates tomorrow. Going to start out in Front of The House management, then figure out where to go from there. I kind of want to stay in the kitchen but know I won't make good money right away, and need to until I figure out what I wanna do.

well best of luck to U!! :D how come u don't wanna be in the kitchen? do u plan to open ur own place one day, etc? :fish

[Hard2Believe]

Originally posted by MiKeY77
looks good kid!

Thanks..........

[Hard2Believe]

Originally posted by kimberly
well best of luck to U!! :D how come u don't wanna be in the kitchen? do u plan to open ur own place one day, etc? :fish


Yea I think I would like to some day open a place of my own. Not sure when or where but it is def something I think about. I wanna come up with some great innovative idea that hasn't been done and will make my restaurant popular and successful.:D

[jt]

Originally posted by Hard2Believe
Nah, just reduced it all by itself, came out great.

;)

[just jess]

ok.. i want that :spitfall

;)

[Hard2Believe]

Originally posted by just jess
ok.. i want that :spitfall

;)


I want to cook that on your viking.;)

[PATRICIAX5]

WHERE IS THIS PLACE? I MUST GO


:hungry :eat

[Hard2Believe]

Originally posted by PATRICIAX5
WHERE IS THIS PLACE? I MUST GO


:hungry :eat


????????

This was at a house. No place. But if people are really interested I could come to your home and do this or even better for the right price.;) :chuckle

[PATRICIAX5]

Originally posted by Hard2Believe
????????

This was at a house. No place. But if people are really interested I could come to your home and do this or even better for the right price.;) :chuckle

LOL OH I THOUGHT IT WAS A RESTUARANT :super


:D

[Hard2Believe]

Originally posted by PATRICIAX5
LOL OH I THOUGHT IT WAS A RESTUARANT :super


:D


Hopefully someday, then I will throw a NCC party there. Catered and everything.:)

[PATRICIAX5]

Originally posted by Hard2Believe
Hopefully someday, then I will throw a NCC party there. Catered and everything.:)


WELLLLLLLL GOODLUCK

[Hard2Believe]

Originally posted by PATRICIAX5
WELLLLLLLL GOODLUCK

Thanks:D