Confrérie de la Chaîne des Rôtisseurs
Bailliage de Kansas City


The Raphael Hotel
April 6, 2003


Rustle of Spring
featuring the creative cuisine of
Chef Peter Hahn


Passed Hors d'Oeuvres
Honig Sauvignon Blanc and Champagne


Appetizer
Warm cardamon-infused dry cherry & foie gras charlotte
with sweet pea anglaise, pea vines & green tomato confit
Michele Chiarlo Nivole Moscato D'Asti 2000

Fish Course
Chilled smoked trout & salmon mousse with caviar, chives, smoked salmon bacon, lobster oil & grilled goat cheese in grape leaves
Millsreef Reserve Sauvignon Blanc Hawkes Bay 2001


Tangerine - crystallized ginger sorbet

Entrée
Roast pancetta-wrapped free range veal loin on a bed of balsamic caramelized cippoline & radiccio with morel mushroom demi, truffle - pecorino cheese
gnocchi stars & glazed baby carrots
Château Saint-Roch Cotes-du-Rhone 2000

Salad
Belgian endive & spinach salad with butter-roasted pears, candied pecans, Gorgonzola cheese, dried cranberries & maple - cider vinaigrette with crepe net

Dessert
Chocolate fudge cake with pistachio ice cream, Mandarin oranges, amarena cherries & kiwi puree
Elysium Black Muscat 2001

Coffee Service
After dinner beverages



Click here to return to the events page.