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Chef's Tasting Menu:
Chef Eric Masson presents:
Seven Course
Chef Tasting Menu
It’s not a meal, it’s a journey…
Choose from three different
Seven Course
Chef's Tasting Menu:
Silver
Fork, Gold Fork
& Platinum Fork
Silver Fork
Amuse-Bouche
Vichyssoise, Truffle Crème Fraiche
& Toasted Pecans
Appetizer
Crispy Sweetbreads, Leek Fondue & Puff
Pastry
(Chardonnay, Louis Latour, Bourgogne, 2008)
Seafood
Pan Seared Diver Scallops, Sweet Corn
Risotto
& Chives Beurre Blanc
(Domaine Tariquet, Sauvignon Blanc,
Languedoc, 2008)
Trou Normand
Fresh Mango & Spicy Rum Sorbet, Hazelnut
Wafer
Main Course
Grilled Angus Tournedos, Roasted
Fingerlings,
Sautéed Haricot Vert & Bordelaise Sauce
(Guigal, Côtes du Rhône, 2006)
Cheese
Roquefort, Toasted Baguette, Poached Pear
& Honey Candied Pecans
(Sandeman Ruby & Tawny Port)
Dessert
Belgium Chocolate Moelleux & Raspberry
Coulis
(Louis Perdrier, Excellence Brut, France)
Seven Course Menu
$72
Chef's Wine Pairing
$27
Gold Fork
Amuse-Bouche
Vichyssoise, Truffle Crème
Fraiche
& Toasted Pecans
Appetizer
Seared Duck Foie Gras,
Caramelized Apple,
Aged Balsamic Glaze & Toasted
Brioche
(Clos du Roy, Sauternes, Bordeaux, 2005)
Seafood
Pan Seared Diver Scallops,
Maine Lobster Risotto
& Sweet Peas à L’Anglaise
(Domaine Tariquet, Sauvignon Blanc,
Languedoc, 2008)
Trou Normand
Fresh Mango & Spicy Rum
Sorbet, Hazelnut Wafer
Main Course
Grilled Angus Tournedos,
Roasted Fingerlings,
Sautéed Haricot Vert &
Bordelaise Sauce
(St Emilion, Mouiex, Bordeaux, 2005)
Cheese
Roquefort, Toasted Baguette,
Poached Pear
& Honey Candied Pecans
(Sandeman Ruby & Tawny Port)
Dessert
Belgium Chocolate Moelleux &
Raspberry Coulis
(Louis Perdrier, Excellence Brut, France)
Seven Course Menu
$108
Chef's Wine Pairing
$41
Platinum Fork
Amuse-Bouche
Vichyssoise, Truffle Crème Fraiche
& Toasted Pecans
Seafood
Premier White Sturgeon Caviar
Warm Blinis & Chives Cream
(Moët & Chandon, Brut Imperial, France)
Appetizer
Seared Duck Foie Gras, Caramelized Apple,
Aged Balsamic Glaze & Toasted Brioche
(Château Closiot, Sauternes, Bordeaux,
1997)
Trou Normand
Fresh Mango & Spicy Rum Sorbet, Hazelnut
Wafer
Main Course
Grilled Angus Tournedos, Roasted
Fingerlings,
Sautéed Haricot Vert & Bordelaise Sauce
(Chateau Fleur Cardinale, St Emilion,
Bordeaux, 2003)
Cheese
Roquefort, Toasted Baguette, Poached Pear
& Honey Candied Pecans
(Sandeman Ruby & Tawny Port)
Dessert
Belgium Chocolate Moelleux & Raspberry
Coulis
(Chef's Zinfandel Chocolate Wine)
Seven Course Menu
$144
Chef's Wine Pairing
$65
Chef’s
Tasting Menu is available for parties of two
to fourteen guests and requires the
participation of the entire table. Price is
per person and do not include tax &
gratuities.
Menu subject to change.
$100 deposit required upon reservation.
Call Eric for
reservation: (843) 249-2601 or
Chef@TheBrentwoodRestaurant.com
The Brentwood Restaurant & Wine Bistro
4269 Luck Ave. Little River, SC 29566
www.TheBrentwoodRestaurant.com
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