Nov 23rd, 2009 by
Kent Manor Inn with a Molecular Gastronomy Dinner Menu
Chef William Lackey of Historic Kent Manor Inn on Kent Island creates a
classic dinner menu designed for this event, a portion of which inspired
by the cuisine of Ferran Adria from El Bulli of Barcelona. Chef William
has created Calvados caviar, tangerine powder and a citrus mint espuma to
compliment this Annapolis Supper Club menu along with a Chocolate Mousse
S’mores, a Hazelnut Gianduja and his Chilled White Chocolate Soup.
First Course
Butter Poached Lobster Wellington
Chervil Wild Mushroom Duxelle and Melted Leeks
Meyer Lemon Agar
Kim Crawford Sauvignon Blanc, Marlborough, New Zealand
Second Course
Roasted Granny Smith Apple and Hydro Spinach
Caramelized Walnuts and Point Reyes Blue Cheese
Armagnac Vinaigrette and Calvados Apple Caviar
Hess Collections Chardonnay, Napa Valley
Third Course
Cranberry Ginger Sorbet
Citrus Mint Espuma
Fourth Course
Cedar Grilled Halibut
Organic Red Beet Puree and Tangerine Powder
-and-
Pan Roasted Dry Aged Angus Tenderloin
Crispy Young Fennel and Pinot Noir Air
Accompanied by Sweet Potato Pumpkin Hash and Parsnip Wrapped Asparagus
Penfolds “Thomas Hyland” Shiraz, Australia
Fifth Course
Trilogy of Chocolate
Bittersweet Chocolate Mousse Smore’s with Amaretto Marshmallow
Milk Chocolate Petit Four with Hazelnut Gianduja
Chilled White Chocolate Soup with Espresso Foam
Taylor Fladgate Tawney Port, 20 year
Thursday, November 12, 6:30 p.m.
$99 per person including tax and tip
Historic Kent Manor Inn 