Archive for the Foie Gras 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.

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Liver and Onions

Posted in Foie Gras, liver and onions, Uncategorized with tags on May 4, 2010 by Chris Amendola

I decided to offer a special this week; my take on Liver and Onions.

Slowly sweated onions seared with thyme, seared foie and a black truffle puree.

P-Nut Butter and Jelly

Posted in Foie Gras, PBJ with tags , on January 24, 2010 by Chris Amendola


This was an amuse we did the other day, its foie, p-nut butter and jelly. One of my favorite combinations.

New Year’s Eve Tasting Menu

Posted in Almonds, Beef, Foie Gras, Tasting menu, Veal Cheeks with tags , on January 2, 2010 by Chris Amendola

We did a special five course tasting menu for New Year’s Eve. It was our first time doing a tasting menu for service (other then private parties) and it went very well.


Our first course: a braised veal cheek ravioli with seared tuna, chanterelle and black trumpet mushrooms.


Second course: yellowtail king fish crudo style with pickled watermelon radish, sorrel and an almond cream.


Next course: seared Hudson Valley foie with caramelized white chocolate and blood orange.


And then good ol’ surf and turf: this was Painted Hills beef tenderloin with a Maine lobster tail, silky potatoes, roasted root veg, a beurre blanc and a veal jus.


Our final course was a chocolate napoleon with white and dark chocolate mousse.

Over all we were not as busy as I would have liked but I know the ones that did come in were extremely happy with the menu so it worked out well.

Hope everyone has a good new year!

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.