Butter-Poached Lobster Tails with Caviar Mousse
 Seven-Course Dinner - Menu and Recipes

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Butter-Poached Lobster Tails with Caviar Mousse
 Seven-Course Dinner - Menu and Recipes


I served this meal for our 2004/2005 New Year's Eve Dinner. This menu was what you would call a "small plate" holiday soiree. Small plate dinners (sometimes referred to as appetizer servings) were served for each course except the main entree.

1st Course:
 Goat Cheese Medallions

 Roasted Olives with Fennel and Lemon
 

2nd Course:
 Tomato-Basil Crab Bisque
 

3rd Course:
 Seared Autumn Spice Scallops
Cranberry Jam
 

4th Course:
 Pinot Gris-Prickly Pear Sorbet
 

5th Course - Main Course and Side Dishes:
 Butter-Poached Lobster Tails with
Caviar Mousse & Dijon Mustard Sauce
 

6th Course:
 Individual Cheese Plates
(Three cheeses, hazelnuts, and dried sweet cherries)
 

7th Course - Dessert Course
 Thomas Keller's Molten Chocolate Tart