The annual black tie December dinner of the New Orleans chapter of The IW&FS was celebrated Friday, December 13th at Criollo Restaurant in the world-renowned Monteleone Hotel on Royal Street in the French Quarter. Chef Joseph Maynard developed a sumptuous six course menu just for us.
Arrangements were made by Chapter President, Chris Dorion. Wines, including the Bordeaux from our Chapter cellar, were selected by Sommelier Michelle Dorion.
CRIOLLO
WELCOMES
THE INTERNATIONAL WINE & FOOD SOCIETY
DECEMBER 13, 2013
AMUSE BOUCHE
GULF SHRIMP, BLUE CRAB & AVOCADO
Chilled Shellfish, Guacamole, Spicy Tomato Coulis
Perrier Jouet Grand Brut NV
SOUP
SPINACH & OYSTER
Choupique Caviar, Andouille, Celery Heart
2011 Thomas Schmitt Peisporte Spatlese Riesling
SALAD
HEIRLOOM BEET CARPACCIO
Arugula and Frisse, Humboldt Fog Blue Cheese,
Pecan Tuile, Blood Orange Vinaigrette
ENTREE
PAN ROASTED SWORDFISH
Mediterranean Grains, Sauce Antiboise
2011 Joseph Drouhin Rully Blanc
ENTREE
GRILLED VENISON & FOIE GRAS
Celeriac Puree, Spiced Blackberry Sauce
2004 Clos du Marquis, St Julien
DESSERT
APPLE TART TATIN
Fig Ricotta Gelato, Salted Caramel
Chateau Laribotte Sauternes