Summer Menu Preview

First Course

Maine Lobster Green Pea Panna Cotta, Country Ham, Lemon, Caviar, Buttermilk Viniagrette

Summer Greens Roasted Strawberries, Shaved Fennel, Local Feta, Pistachios, Poppy See Vinaigrette

Ahi Tuna Tartare Avocado Sheet, Yuzu Gel, Candied Jalapeno, Cilantro, Sesame Cracker, White Soy

 Second Course

Warm Turnip Soup Green Onion Flan, Veal Sweetbreads, Okinanawa Sweet Potato, Bacon Honey

Salmon Ravioli Fried Capers, Lautrec Garden Dill, Potato, Caviar Butter, Aged Black Garlic, Cured Egg Yolk

Foie Many Ways Lychee, Pickled Blackberries, Cashew, Lime

 Entrees

Milk Poached Hen Sweet Corn, Fava Beans, Pickled Peppers, Chive Blooms, Fried Potato, Basil Honey Jus

Wagyu Tenderloin Confit Heirloom Tomatoes, Chanterelle Mushrooms, Fourme d' Ambert Fritter

European Sea Bass Hawaiian Blue Prawns, Braised Artichokes, Black Olive Gnocchi, Tomato Cream

 Finals

Blueberries Local Chevre Cheesecake, Lemon Curd, Shaved Almond, Candied Lemon Thyme

Lautrec Ice Creams and Sorbets Accoutrements

Chef's Selection of Local, Domestic and International Cheese 

*Smore dessert picture soon*

James Beard Dinner, June 21st 2011

Outside the James Beard House

Plating Up...

The Menu...

Deviled Quail Eggs, Hybrid Caviar, Smoked Paprika, Memo Chive

Elysian Fields Lamb Loins ready for the  thermal circulator

Crab Maison, Fried Caper, Micro Parsley, Fried Brioche

Beard Kitchen

First Course - Chilled Heirloom Tomato Soup

Final Course - Strawberry Rhubarb Consomme

Prep Sheet

The James Beard Dinner went amazingly well. The goal through it all was to represent Lautrec 100% without making sacrifice due to an 80 person dinner being out of our comfort zone and we accomplished just that! The food looked great! More food pictures to come as a few courses were left out simply because time didn't allow for me to stop and bring the camera out. 

James Beard Bound

5 Diamond Luxury

Hors d’Oeuvre

Deviled Quail Eggs with Caviar, Tomato, and Micro-Chives

Peekytoe Crab Maison with Brioche and Baby Parsley

Truffled Scones with House-Cured Ham and Cream Cheese

Champagne Perrier-Jouët Grand Brut NV


Dinner

Chilled Heirloom Tomato Soup with Local Goat Feta, Olive Oil Powder, and Basil
St. Supéry Virtú 2009

Pappardelle with Black Truffles, Farm Egg Confit, and Parmigiano-Reggiano 
Pio Cesare Barbera d’Alba 2006

Chilean Sea Bass with Potato Butter, Lobster Sausage, and Caviar Butter
Jean-Marc Brocard Domaine Sainte Claire Chablis 2007



Elysian Fields Lamb with Summer Squash, Vidalia Onion Risotto, and Honey–Mustard Jus
Castello Banfi Summus 2000

Époisses with Local Honeycomb, Blackberry Preserves, Brown Butter Pecans, and Sea Salt
Domaine de l’Arlot 1er Cru Nuits-St.-Georges 2001

Strawberry–Rhubarb Consommé with Crème Fraîche Panna Cotta and Basil Tapioca
Robert Mondavi Winery Moscato d’Oro 2009






Only 6 seats left!!! Come and show your support on June 21st!!