Sunday, October 30, 2011
Saturday, October 29, 2011
Wednesday, October 26, 2011
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
Sunday, October 16, 2011
Friday, October 7, 2011
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.
Monday, October 3, 2011
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