Ship's Lunch

Ship’s Luncheon

Carnival Horizon Coed

February 17, 2019

CARNIVAL HORIZON Port of Miami

EVENT DESCRIPTION:

Bob Dickinson again secured a splendid ship, Carnival Horizon, where he hosted a fabulous Ship’s Luncheon for 80 members and guests of the Miami Chapter. The over the top reception appetizers were served with Krug Grand Cuvée Rose Champagne, then we were seated to savor the flinty 2012 Chateau Thebaud, Clos des Morines Muscadet with the freshly shucked oysters. For the Halibut we were served 2007 Corton Charlemagne Bonneau du Martray. Side by side siblings 1996 Chateau Lalande and 2000 Chateau Pichon Baron shared their flavors with the lamb, and the steak rode in with 1994 Robert Mondavi Cabernet Sauvignon Reserve, Napa Valley which it still holding at its peak. The multiple cheese selections were graced with 2005 Guigal Cote Rotie Chateau d’Ampuis and finally the fabulous dessert was topped off by our 2003 Rieussec Sauternes.The cuisine was phenomenal in both flavor and presentation as were the exquisite pairings of mature wines from the Miami Branch cellar.

Menu

RECEPTION

King Oyster Mushroom Tiradito
Koji Oil, Miso Ice Cream
Crispy Suckling Pig
Roasted Carrot Vinegar, Sweetbread Pudding
White Asparagus,
Walnut Oil Mayonnaise, Lemon Balm
Lobster, Sea Buckthorn
Smoked Horseradish Cream
American Paddle Fish Caviar with all the Trimmings

LUNCHEON

Creamy Winter Vegetables with Freshly Shucked Oysters
Emulsion of Champagne & Fermented Soy

Halibut  Cooked with Pine Nuts in Cultured Butter & Smoked with Parsley Stems
Buttermilk & House Made Parsley Pearls Cream

Lamb Noisette
Kabocha Puree, Pumpkin Seed Granola, Mustard Greens

46 Days Aged USDA PRIME NY Strip loin
Sweet & Salted Plums, Truffled Oxtail Jus
Rose Hip Seed Oil

Artisanal Cheese
Organic Accompaniments

Patissier Art
Pistachio & Raspberry Gianduja, Yogurt & Lime Sorbet, Sable Breton
Guanaja 70% Cocoa Sponge