Christmas Dinner at home

Christmas Dinner at home

Roast Goose Perigourdine

Poached Wid Salmon, Veuve Cliquot Cream

Filet Mignon with Maine Lobster Mash, topped with Jumbo Lump Crab and Sauce Bernaise

Duck Confit, Port salut Galette with Port Wine and Cherry Gastric

Tonights menu-Merry christmas to all!

         Tomas bistro

Christmas Eve Prix Fixe

Four Course Meal for $68

 Choice of Appetizer, Soup or Salad, Entrée and Dessert

APPETIZERS

Shrimp Absinthe

Louisiana Shrimp, Absinthe Fennel Cream, with a Fresh Biscuit

Duck Confit Galette

Tender Duckling, Port Salut Cheese, in Filo with a Port Gastrique

Louisiana Crawfish and Goat Cheese Crepes

With a Chardonnay Creole Crème

SOUPS OR SALADS

Creole Turtle Soup

Traditional New Orleans Creole Turtle Soup with Sherry and Hard-Boiled Egg

Fried Oyster Chowder

Flash-fried Louisiana Oysters on a Delicate Cream Chowder

House Salad

Mixed Field Greens and Creole Mustard Steen’s Cane Vinegar Dressing

Tricolor Salad

Treviso, Watercress, Endive and Sherry Shallot Vinaigrette

ENTREES

Braised Christmas Goose

Braised Swiss Chard, Yukon Gold Mashed Potato, with Madeira,

Foie Gras and Fresh Black Truffle Sauce

Pecan Crusted Puppy Drum

Over Oven-Roasted Pecan and Crabmeat Relish with Lemon Butter

Rabbit Creole

Braised Local Rabbit, Creole Mustard Chardonnay Demi-glace,

with House-made Spaetzle and Haricots Verts

Wild Atlantic Salmon

Braised in Veuve Cliquot Cream with a Chiffonade of Vegetables and Parslied Potatoes

Filet Tomas

On a bed of Maine Lobster Potatoes, with Jumbo Lump Crabmeat and Sauce Béarnaise

DESSERTS

Maricabo Warm Flourless Chocolate Torte

Filled with an Ambra Milk Chocolate Truffle, Raspberry Coulis and Crème Anglaise

Crème Caramel

A Traditional French Custard with Caramel and Fresh Strawberries

Warm White Chocolate Bread Pudding

With a Maker’s Mark Bourbon Caramel

Amaretto Cheesecake

House-made Cheesecake with an Almond Crème Anglaise

Burgundy Poached Pear

Slowly poached with Burgundy, garnished with Crème Chantilly and Fresh Raspberry

Roast Loin of Venison with Juniper Berry, Black Peppercorn Burgundy Sauce

Grilled Vegetables with 100 Year Balsamic Reduction

Chicken Parmesian for staff dinner

Baked Alaska

Line Caught Redfish Ponchatrain

Maine Lobster Fra Diavilo

Grilled Redfish with Soy Lobster Cream

Lobster Ravigote

Line Caught Gulf Redfish

Barbecued Flash Fried Oysters

new Article on Top chefs

Tomas Bistro

I was  featured in an International Magazine in an article about Top Chefs, pages 33-37 http://issuu.com/hopelesslyromantic/docs/entertainment_guide_2011

Confit of Duck Raspberry and Fig Glaze

Confit of Duck Raspberry and Fig Glaze

Swordfish Livornaise

Speckled Trout Provencale

Confit of Duck Bercy

Grilled Speckled Trout Ravigote

Fresh Strawberry Shortcake

Gulf Sheepshead with Fingerling Potatoes

Chaine des Rotisseurs

Below pictures are from a dinner we did for The Chaine des Rotisseurs, I have done many dinners in the past for this wonderful group and this one was very memorable. Many good friends, great food amd wine, thats what the Chaine is all about.

Gulf Flounder Grenobloise

Gulf Tripletail topped with Lump Crab and served with popcorn rice

Roast Goose, Foie Gras Marsala Sauce

Confit of Duck, Rosemary Jus, Foie Gras Popcorn Rice

Roast Rack of Colorado Lamb, Dijon and Oregano Chardonnay Sauce

Roast duckling, Rosemary Jus

Roast duckling, Rosemary Jus

Gulf Flounder Grenobloise

Gulf Flounder Grenobloise

Christmas Eve Menu 2011

Tomas Bistro

Christmas Eve

Pre Fixe Four Courses

$68

Dinner 5 – 10 PM

Soups and Appetizers

Fried Oyster Chowder

Creole Turtle with Sherry

Shrimp Absinthe

Louisiana Shrimp with an Absinthe Fennel Cream served with a Fresh Biscuit

Louisiana Crawfish and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Duck Confit Galette

Tender Duckling and Port Salute Cheese wrapped in Filo with a Port Wine Gastric

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Tricolore Salad

Treviso, Watercress and Endive with Sherry Shallot Vinaigrette

Entrees

Roast Christmas Goose

Braised until very tender served with French Green Beans, Yukon Gold Mashed Potatoes and sauced with Madeira, Foie Gras and Fresh Black Truffles

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Rabbit Creole

Braised Local Rabbit, Creole Mustard Chardonnay Demi Glace,

House made Spatzel, and Haricot Verts

Wild Atlantic Salmon

Braised in Vieux Clicquot Cream topped with a Chiffonade of Vegetables served with Parslied Potatoes

Filet Tomas

On a Bed of Maine Lobster Potatoes, Topped with Jumbo Lump Crab and Sauce Béarnaise

Desserts

Maricabo Warm Flourless Chocolate Torte

Filled with a Ambra Milk Chocolate Truffle and Raspberry and Crème Anglaise Sauces

Crème Caramel

A traditional French Custard topped with Caramel and fresh Strawberries

Warm White Chocolate Bread Pudding

Served with a Makers Mark Caramel

Amaretto Cheesecake 

House made and served with an Almond Crème Anglaise

Burgundy Poached Pear 

Slowly poached with Burgundy and topped with Crème Chantilly and Fresh Raspberry

Proscuitto, Pea and Parmesian Risotto

Floating Islands

Tonights special App: Maine Lobster Risotto

Pizza time

Last night we went in early to make pizzas for staff meal, every one in the kitchen helped out. Jesus went to Rouses to get the ingredients and Chans prepped the toppings, we made a andouille and green bell,  and a shrimp, lobster and crab. They came out great, staff was really happy.

Rolling the dough with a bottle of wine

Staff prepping the toppings

pizza crust rolled out

Ready fot the oven

Ready to eat

House Salad, Steens Cane Vinaigrette

Gumbo Ya Ya

Gumbo Ya Ya

Sweetbread Salad, Lime Ginger Vinaigrette