James Beard Best Chefs of the Northeast 2010
| SIX COURSE WEDDING MENUS Six course menu 1: Arrows house cured proscuitto with mint, raspberry puree, and Black Mission figs ~ A garden trio of greens and blue cheese; garden arugula with spicy glazed pecans and a Danish blue cheese fondant, red oakleaf lettuce with pancetta and Gorgonzola cheese, and loma lettuce with Blue d' Auvergne and champagne vinaigrette ~ Sauteed jumbo sea scallops with heirloom tomatoes, basil and extra virgin olive oil ~ A trio of sorbets ~ Selection of cheeses ~ Selection of desserts back to top Six course menu 2(an additional $10.00): Arrows house cured proscuitto with a leek, persimmon and pomegranate salad with pomegranate syrup ~ Arrows holiday salad with Danish blue cheese vinaigrette and spicy glazed pecans ~ Sauteed Maine halibut with a preserved lemon sauce and swiss chard with pancetta butter ~ House made fettuccine in papillote with shrimp, crushed tomatoes, garlic confit and vermouth cream ~ Grilled loin of venison with French lentils, truffled carrot puree, and baby garden greens; and venison crepinette with warm red cabbage, huckleberry compote, and lavender mustard sauce ~ A selection of desserts back to top Six course menu 3: Maine peekytoe crab in lettuce cups with mango and peanuts, Asian herb and pepper salad, sweet and spicy pickled daikon and a chili vinaigrette ~ Curly cress and mizuna salad with crispy fried onion rings, oven dried cherry tomatoes and green goddess dressing ~ Sauteed Maine cod with burnt tangerine and star anise sauce ~ Trio of sorbets ~ Duck leg confit and Arrows apple smoked duck breast with warm pommeray crème fraiche, enriched duck stock with garden huckleberries, and braised French lentils and warm spinach ~ House made mignardises cookies, truffles and candies back to top Six course menu 4: New Zealand cockles with Chinese dark wine and ham sauce ~ Sauteed shrimp and mushroom crepe with mung bean sprouts, vegetable and herb garnishes and a spicy peanut sauce ~ Ground pork dumpling and smoked duck steamed dumpling with a cilantro-mint dipping sauce ~ Roasted halibut wrapped in banana leaves with roasted shallots and lemongrass with fried Bras d' or oysters, crispy rice cakes and a lemon peanut dipping sauce ~ A trio of sorbets; ginger ice, lemongrass ice, and mint ice ~ Sichuan, star anise, and Xaio Xing wine glazed beef short ribs, steamed jasmine rice, seared garden bok choy with garlic, and garden scallions in a rice wine vinaigrette back to top Six course menu 5: Arrows 2002 vintage house cured proscuitto with mache and upland cress, a poached quail egg, and 10 year aged balsamic vineagar ~ Roasted eggplant and lentil soup with a sage butter ~ Baby bibb lettuce salad with creamy red wine vinaigrette and grape tomatoes, shaved baby fennel salad with red wine vinaigrette, and toasted Spanish almonds, and a basket of battered potatoes ~ Gratin of Maine Cod wih creamed baby spinach, Tarentaise cheese, and a champagne glacage sauce ~ Grilled tenderloin of beef with warm mini Yorkshire puddings, horseradish enriched beef stock sauce, and a warm frisee salad with roasted shallots and a warm white balsamic vinaigrette ~ A trio of garden sorbets; mint, lemon verbena and tarragon back to top Six course menu 6 Poached garlic soup with thyme and red pepper creams ~ Arrows garden salad ~ A trio of pastas; roasted onion-sage lasagna with ricotta and bechamel, cinnamon linguini, and ricotta and basil agnollotti ~ Sauteed Maine halibut with a preserved lemon sauce and swiss chard with pancetta butter ~ Roasted poussin with a sherry vinegar and golden raisin glaze, risotto, shaved cheese, grilled radicchio, oven dried tomato coulis, and a rich poussin stock ~ A trio of Italian ice creams and cookies back to top Six course menu 7: Caramelized onion and brioche soup with a poached egg and manchego cheese ~ A garden trio of greens and blue cheese; garden arugula with spicy glazed pecans and a Danish blue cheese fondant, red oakleaf lettuce with pancetta and Gorgonzola cheese, and loma lettuce with Blue d' Auvergne and champagne vinaigrette ~ Sauteed Maine cod with caramelized Belgian endive, hazelnuts, brown butter and herbs ~ Red wine braised beef short ribs with potato-crème fraiche puree, roasted garden root vegetables, garlic confit, and garden herb oil ~ A selection of cheese ~ Cookies, truffles and candies back to top Six course menu 8: Roasted pumpkin vichyssoise with curried pumpkin seeds, lobster salad profiterole and Sevruga caviar ~ Garden radicchio, Appenzeller cheese and avocado gratin with balsamic soy vinaigrette and ancho chili oil, and baby greens with sherry vinaigrette ~ Sauteed jumbo sea scallop in puff pastry with roasted chestnuts, chanterelle mushrooms and tarragon ~ A trio of sorbets ~ Grilled loin of venison with French lentils, truffled carrot puree, and baby garden greens ~ A selection of cheese back to top Six course menu 9: House smoked Scottish salmon and cured Maine halibut with a chilled noodle and vegetable timbale, baby zucchini, and mizuna salad, and dark soy and sweet ginger ~ A garden trio of greens and blue cheese; Cardinal romaine with spicy glazed pecans and a Danish blue cheese fondant, arugula with pancetta and Gorgonzola cheese, and Reine de Glace with Blue d' Auvergne and champagne vinaigrette ~ Sauteed Maine halibut with a preserved lemon sauce and swiss chard with pancetta butter ~ Grilled tenderloin of beef with warm mini Yorkshire puddings, horseradish enriched beef stock sauce, and a warm frisee salad with roasted shallots and a warm white balsamic vinaigrette ~ A selection of cheese ~ A selection of desserts back to top Six course menu 10 ( an additional $10.00): A quatro of Maine Lobster; risotto with black truffles, basil oil and lobster, gazpacho with crème fraiche and lobster, a mini lobster roll with house made mayonnaise and herbs, and lobster and potato salad with an herb vinaigrette and Mom's cole slaw ~ Warm garden swiss chard salad with champagne vinaigrette, chilled haricot vert salad with shallot-mustard vinaigrette, and a roasted bell pepper and crème fraiche tartlette ~ Sauteed Maine halibut with savory tapioca "pearls", garden vegetable ragout, and a sherry vinegar sauce ~ Trio of sorbets ~ Apple wood smoked duck breast with roasted red plum coulis, warm spinach salad with sweet and spicy walnuts, and a tuille filled with wild mushrooms and herbs, and an enriched duck stock sauce ~ A selection of cookies, truffles and candies back to top Six course menu 11: Arrows house cured proscuitto with mint, raspberry puree, and Black Mission figs ~ Ricotta and basil Agnollotti and a slow roasted tomato sauce ~ Sauteed Maine cod with golden raisins, pine nuts and fried parsley ~ Duck roasted with sausage and vinegar, creamy polenta and seared spinach ~ Arugula salad with a hazelnut vinaigrette ~ A trio of Italian ice creams and cookies |
