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Last of Summer Dinner Menu … Patio Party on the Mansion Grounds

Amuse Bouche

Champagne and caviar
1996 Joseph Perrier Brut Champagne

1st course

Irish organic tuna tartare tower
28 year old balsamic reduction, avocado, McWethy hydroponic tomatoes
2003 Moreaux Sancerre “Les Bouffants”

2nd course

Seared diver sea scallop
Goat cheese polenta, sweet pea sauce, micro greens
2003 Hartford Court “Three Jacks” Russian River Chardonnay

3rd course

Seared Hudson Valley foie gras,
Caramelized apple hash, maple ginger syrup
1999 Ch. Rieussec 1er Cru Sauternes

4th course

Dijon crusted New Zealand lamb rack
Truffle whipped potatoes, shiraz reduction
2002 Robertson “No. 1 Constitution Road” Shiraz - S. Africa

5th course

A selection of fine Spanish cheeses, grapes, nut bread, quince jelly
Delaforce “His Eminence’s Choice” 10 Year Tawny Port

Dessert

Warm chocolate soufflé
Berry mint salad
NV Elio Perrone “Bigaro” - Piemonte

Garlic and Oregano Poached Sea Bass

There are several different ways to cook with liquid. The most obvious is poaching, in which the fish is simply simmered in water or other liquid until it is done. This easy method consistently results in a moist piece of fish and works well with a fillet, whole fish or sizeable section of fish. Cooking with liquid cannot give fish a nice brown crust, but it does have several advantages. The liquid gives more flexibility because the fish does not dry out so quickly. The liquid also eliminates the need for some of the cooking fat you would use with other methods.

Makes: 4 servings

INGREDIENTS
For poaching …
2 cups white wine
2 cups fish or veggie stock (or water)
2 tablespoons rice, sherry or white wine vinegar
1 teaspoon sea salt
10 peppercorns
2 cloves garlic
1 tablespoon dried oregano
4, 4-5 oz. sea bass fillets, skin off

For Tomato and Basil Sauce for Sea Bass …
2 tablespoons olive oil
1 yellow onion, diced
3 tablespoons garlic, minced
2, 28 oz. cans whole pear tomatoes, pureed
1, 28 oz. can tomato sauce
1.5 oz. fresh, whole basil leaves
Sea salt, pepper, sugar to taste

PROCEDURE
Combine all poaching ingredients in a deep skillet or pot large enough to hold the fish and liquid in a single layer. Bring liquids and spices to a boil, uncovered, over high heat. Reduce the heat and simmer for 5 minutes. Place sea bass in liquid. Cover the pan and adjust the heat so that the liquid is gently simmering; cook for about 8-10 minutes (in general, 8-9 minutes per inch of thickness - all fish is cooked through when an instant read thermometer reads 137 degrees - usually, 135 degrees leaves just a hint of translucence and more moisture and is done enough for most people). Remove the fish. Serve with sauce.

For sauce…
Heat olive oil in large pan. Add onions and garlic and sauté until translucent. Add the tomato puree and sauce. Bring to a boil. Reduce to a simmer and add whole basil leaves. Cook for about 20 minutes. Season to taste with sea salt and pepper (and sugar if needed). Remove basil leaves and stems before serving.

Fresh Herb Salad

Makes: 4 servings

INGREDIENTS
¼ cup basil leaves
¼ cup mint leaves
¼ cup fennel fronds
¼ cup cilantro leaves
¼ cup Italian parsley leaves
¼ cup edible flowers (nasturtium preferred)
1 lime, zest and juice
2 tablespoons extra virgin olive oil
Sea salt and pepper to taste

PROCEDURE
Toss herbs and edible flowers in salad bowl.

In a separate bowl, place lime zest and juice and whisk in olive oil; season with sea salt and pepper and toss into herbs.

Serve on a chilled salad plate.

NOTES
Most fresh herbs are perishable, and careful storage is crucial. Store bunches in the refrigerator, their stems in a glass of water. Pack loose leaves and flowers, and rhizomes, such as ginger, in perforated plastic bags in the refrigerator crisper. If there is excess moisture in the leaves or tubers, before packing, pat them fairly dry, then crush a paper towel at the bottom of the bag and place the leaves on top. A little moisture helps keep plants parts fresh, but too much moisture promotes decay.