Chef Daniel Powerful Nourishment Menus
Wine Dinner Featuring Wines of the Loire Valley, France
Hors D’ouvres
Connecticut Oysters & Littlenecks ~Pheasant Terrine
on Toast Point ~Cato Corner Cheeses, Colchester CT
Méthode Traditionnelle, Alain Trotignon ~ sparkling Chenin Blanc with citrus and woodsy freshness
~
Taylor Bay Scallops
In-shell scallops sautéed in white wine, butter, shallots and parsley
Cour-Cheverny, Les Sables, 2003 Phillipe Tessier ~ sparkling Romorantin with floral wild flower and tropical fruit on the nose and flavors of citrus, hints of honey, butterscotch, cinnamon and clove.
~
Roulade of Organic, Free-Range Chicken
Crusted with pink peppercorns and filled with caramelized onions
and raisins over baby arrugula,
Finished with strawberry-balsamic puree and almond oil drizzle
Touraine Rose 2004, Jean Marc & Beatrice Villemaine ~ 100%
Pineau d’Aunis, piquant, floral, vibrantly fruit and spicy with citrus
and cherry
~
Breast of Muscovy Duck
Naturally-Raised, skin seared to a crisp with Pinot Noir reduction
duck demi-glace,
Potato tart and braised baby roots
Menetou Salon Rouge, Cuvée Exception 2003, Phillippe Chavet ~ Pinot
Noir of delicate fruitiness with bouquet of cherry, strawberry and
plum, a good balance of fruit and acid with a nice finish
~
Apricot-Jasmine Caramel Cheesecake
Organic Vermont cream cheese infused with apricot and jasmine and
baked with a caramel top
Grains Noble, 1994 Coteaux de Layon Domaine des Forges, Claude Branchereau ~ Sensuous and multi-layered bouquet with lilies, grapefruit, fine Oolong tea and woodland flowers. On the tongue, searing honey, caramel and vanilla with balancing acids to save it from excessive sweetness