Archive for the Duck Breasts Category

New Menu Dishes

Posted in Allium, Duck Breasts, Foie Gras with tags , , on October 1, 2010 by Chris Amendola

Here are some of our new menu dishes; this is foie pate, cranberry, apple and hazel nuts.

This is a new chicken dish we are doing. I took the skin off the leg and thigh and made kinda like a mousse out of the meat, glued the chicken skin back on then cooked it low in the oven. We picked it up for service by searing the skin and just getting it warm in the oven. It was finished with black truffles and roasted cauliflower.

This was one of my favorite dishes that I did at the hotel last year; duck breast, cranberry’s, sweet potato and brussels.


Concierge Tasting Menu

Posted in Duck Breasts, Foie Gras, Tasting menu with tags , , , , on November 20, 2009 by Chris Amendola

Tonight we had a VIP dinner for several concierge from other D.C. hotels. The Ritz, Mandarin Hotel, etc.

We prepared a 5 course dinner for them which included several dishes from my upcoming winter menu. It was a good opportunity to test out my new menu items.

Starting off – an allium (the onion family) bisque. A nest of braised leeks, garlic chips and an onion bisque. I wasn’t able to get a picture of the completed dish because it was finished table side.

The next course was a Foie pate with apple puree, walnut powder, buttermilk pancakes and maple syrup. I think that’s all I need to say about this one.

This was a request from our hotel concierge; Shrimp ‘n Grits. One of my favorite things on my fall menu. Shrimp on a bed of stone ground grits, confit onions and peppers, and chorizo cream.

This was the last savory dish we did. I almost forgot to photograph this one but caught it just as it was leaving the kitchen. A duck breast with cranberries, sweet potatoes and brussels sprouts. This one came out really nice.

Our final course – an apple cobbler with cinnamon roll ice cream. That was one of my favorite things that the pastry chef at McCradys made; cinnamon roll ice cream. It’s pretty awesome.