Friday, January 28, 2005

Julie's annual birthday lunch at Le Bec Fin



So today is daughter Julie's annual birthday lunch at Le Bec Fin, Philadelphia's only five star French restaurant. We started this tradition seven years ago when she was twelve and even through it means re-mortgaging our house every year ha ha, it's not one the two of us are willing to break. For all you food freaks out there, here's their luncheon menu.

LES ENTRÉES
Mille-feuille de saumon fumé, courgettes roties en salad
Layered terrine of house smoked salmon served with roasted zucchini salad

Cassolette d’escargots aux noisettes en hommage a Monsieur Cleuvenot
Cassolette of Snails in a Champagne and Hazelnut Garlic Butter Sauce

Ravioli de homard, sauce ivoire
Lobster ravioli with mushroom, ivory sauce

Ceviche de coquille Saint-Jacques, huitres, composte d'aubergines, mouse de safran
Scallop ceviche, oysters, eggplant compote, saffron foam

Soupe du jour

Terrine de chevreuil et legumes vinaigres
Venison terrine with pickled vegetables


LES POISSONS
Galette de crabe aux haricots verts
Chef Perrier’s own crab cake, a “signature dish”

Filet de rascasse roti, compote de rhubarbe, feuilles de moutarde, sauce a la citronnelle et wasabi
Roasted filet of red snapper, rhubarb compote, mustard greens, lemongrass and wasabi sauce

Saumon rôti, fenouil et tomates cerise confits, puree de navets parfumee al a moutarde d'estragon, emulsion de romarin
Roasted salmon, fennel and cherry tomato confit, parsnip puree, tarragon-mustard, rosemary emulsion

Filet de loup grille, racine de lotus au vinaigre, fricassee de celeri et kholrabi, suace "Huitlacoche"
Grilled stripped bass, pickled lotus root, celriac and kholrabi fricassee, "Huitlacoche" sauce

Mahi-Mahi roti, purée de pommes douces, epinards nouveaux, jus de betterave parfume a la gousse de vanille et au vinaigre de Xeres
Roasted Mahi-Mahi, sweet potato puree, baby spinach, beet reduction perfumed with vanilla bean and sherry vinegar


LES VIANDES
Filet de boeuf poele, gratin de legumes oublies "pommes de terre, topinembours, celeris", sauce Bordelaise
Seared beef tenderloin, gratin of potato, sun choke and celeriac, Bordelaise sauce

Carre d'agneau roti avec sa pomponette farcie aux fruits secs et noix, jus d'agneau a la lavande
Rack of lamb, collard greens stuffed with dried fruits and nuts, lavender lamb jus

Duo de veau et de ris-de-veau, fricassee de marrons, puree de prunes, jus de veau epice
filet of veal and sweetbreads, chestnut fricasse, plum puree, spiced veal jus

Supreme de poulet roti, fricasse de choux au lard, salsifis et airelles auctes, jus de poulet parfume au vinaigre de framboise
Roasted chicken breast, napa cabbage fricassee with bacon, sauteed salsify and cranberry, raspberry vinegar emulsion

LES DESSERTS DU BEC-FIN
La charette de desserts
Our world renowned dessert cart