MOTSS.FOOD DINNER AT THE
COMMANDER'S PALACE
New Orleans, LA
March 24, 2016
1st Course: Hand carved Bluefin
Tuna
Compressed Covey Rice Farm tomatoes; Louisiana Choupique caviar, and
purple sweet potato paper.
Served with: Drappier Carte d'Or Brut, Reims, Champagne, France
2nd Course: Caribbean Crab Bisque
Louisiana blue crab and lemongrass velouté whipped with crab fat,
saffron, pickled chilies, tangelo "caviar" and a taro root crisp.
Served with: 2013 Adelaide Cuvée by Anne Amie, Pinot Gris blend,
Willamette Valley, Oregon
3rd Course: Argentinian
Churrasco Shrimp
Wild caught deep water shrimp, avacado, buttermilk brown butter
vinaigrette and chimichurri.
Served with: 2013 Domaine Bachelet-Monnot Chassagne-Montrachet,
Burgundy France
Le Coup de Millieu: Blood and
Sand
Chivas Scotch, Cherry Heering, sweet vermouth and orange juice.
Chili & Citrus Crusted Redfish
Wild caught Mississippi redfish, charred cauliflower, lobster
brown butter, farro and grilled kale
Served with: 2012 Joseph Drouhan Laforet, Bourgogne Pinot
Noir, Burgundy, France
Braised Leg of Milk Fed Veal-
Tender osso buco with melted leeks, wild mushrooms and French demi
glacé
Served with: 1995 Cht. Gombaude-Gillot Pomerol, Bordeaux,
France
Desserts: including Creme
Brulé
Various deserts including citrus tiramisu, pican parfait etc.
etc.
Served with: 2013 Naufragar Malvasia di Casorzo DOC, Piedmont,
Italy