FC Life January 2018

The Chef’s Table: A Unique Fine Dining Experience! By Mark H. Hurd

Frenchman’s Creek is proud to present a new dining concept to its members and their guests. It’s called The Chef’s Table . And since it is not part of the regular menu, the concept really lets the Chefs shine and show their creativeness in the kitchen. Served only in the newly remodeled Fireplace Room/Bar of The Grille you will enjoy a five-course meal exquis- itely prepared by the Chef of the Day and elegantly presented to each guest participating in the Chef’s Table meal. This gastro extravaganza starts with an Amuse Bouche: a dish that sets the tone of the dinner and brings the theme to light in an unmistakable yet playful way. A Fish course is served next followed by the Entrée or Main course. Then a Cheese course is presented; and as the French say, “this is to close the stomach!” Finally, a gorgeous Dessert ends the evening’s experience.

A recent menu prepared exclusively for the Chef’s Table consisted of the following items: Pan Seared Diver Scallops with Mango Ceviche and Zucchini Fritters (amuse bouche); Broiled Bronzini and Main Lobster served with Creamed Cauliflower and Glazed Beets (fish course); Braised Black Angus Short Ribs drizzled with Chocolate Sauce and accompanied with Polenta and Spring Vegetables (entrée); a Cheese Course which included such delicacies as an Italian Robiola Three Milks cheese, a French St. Niuage Tripple cheese, an Ash Ripened Herve Mons French Chevre, and a creamy Bijou Vermont Goat cheese. Of course Fig Spread, Nut Balls, and Sesame Nori Crakers were served along side the cheeses. Dessert included Black Raspberry Ice Cream served with Berries and Grand Marnier Sabayon. Here are the guidelines to enjoy a fabulous evening of food and merriment. Reservations for the Chef’s Table will be available on a first come-first served basis only on the evenings that The Grille is open for dinner; and, they must be made at least two (2) days in advance so that preparations can be made accordingly and ingredients can be ordered. Designed for a minimum of four (4) persons and up to a maximum of about twenty (20)

Top L: The Cheese Course; Top R: Braised Short Rib; Bottom L: The Fish Course; Bottom R: The Amuse Bouche

people, all tables participating in The Chef’s Table menu that evening will be served the same menu and at the same time. All diners must participate as there will only be the one (1) set menu that the Chef of the Day will create based on everyone’s likes, dislikes, and any food allergies that one may have (gluten free, no seafood, allergic to peanuts, low salt, etc.). The menu is priced without wine; but, for a modest additional fee, Stephen Fisher, the Club’s Sommelier, will pair each scrumptious course with a fine wine to compliment the meal; or for a small per bottle corkage fee, you may bring your own wine. Be sure to contact the Food and Beverage Office for more information and to make your reservations.

Truly a foodie experience and an evening to remember, the Chef’s Table is a must for anyone wanting to experience the imagination and the resourcefulness of the Frenchman’s Creek team of Chefs.

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