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

 

 

 

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