Black Trumpet Menu - Used Student Trumpet - Used C Trumpet.
Black Trumpet Menu
Modern - Duck
- Breast with Black Trumpet Marmalade, “Fleischschneke”, and Banyuls Jus
This dish was not on the Summer Tasting Menu, but I saw one of the table captains carve and serve it to the table next to mine: both the dish and the service looked extraordinary. Both of my table captains presented this to me as a complimentary item, and I simply could not refuse it.
This is a very interesting play on a Peking Duck: the crispy crust is made of chopped crunchy duck skin, black trumpet mushrooms and herbs, duck breast is cooked to sexy medium rare and served with duck leg confit wrapped in German-style pasta, frisee and sweet fruit. I believe the Chef's Menu Duck comes with seared foie, sandwiched between turnip slices. As I said before - the sauce was superb.
I would also like to thank Belinda Chang for introducing me to two different vintages of Cab Franc, which is generally speaking, not my grape of choice. However, both of her sestions were outstanding.
2nd Course: Golden Royal Trumpet Mushrooms
Golden Royal Trumpet Mushrooms
Live sea scallops, foie gras terrine, black fig dressing.
Notes: I call this the l'Astrance dish, only because the raw, shaved mushrooms coupled with the foie gras remind me of the Barbot dish.
But here, Bouley adds an extra layer of thinly sliced raw sea scallops (not sure why they're called "live" sea scallops.
I truly enjoyed this dish. The black fig dressing was key here, adding a touch of dark sweetness to temper the foie. Surprisingly, I found the mushrooms to really bring out the flavor the scallops - a milky sweetness, that also played nicely against the foie gras.
Others at my table didn't care for this dish.
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