Chef Mueller`s Menu

by Jerry Schreck (editor@clubandresortbusiness.com)
October 2007
 

MENU

Stuffed Barbecued Quail Leg

Bliss Potato with Crème Fraîche and Osetra Caviar

Alsatian Flammkuche

Gravlax with Mustard-Dill Aioli

Shrimps in a Blanket
Yellow Label Veuve Clicquot

Prosciutto-Wrapped Sea Scallops with Shaved Fennel Salad in Cumin-Infused Curry Vinaigrette
Trimbach Pinot Gris Reserve 1997

Escargot Soup with Pernod-Chive Cream
Villa Mt. Eden Chardonnay Reserve 1997

Pistachio-Crusted Chilean Sea Bass on Truffled Mashed Potatoes and Wilted Spinach with Warm Tomato-Basil Vinaigrette
La Doucette Pouilly-Fumé 1998

Boneless Lamb Loin with Herb Mousse, Roasted-Garlic Polenta, Ratatouille, Haricots Verts, and Rosemary-Merlot Glaze
Artesa Russian River Pinot Noir 1997

Lemon Ice Parfait in Citrus Broth