Hudson Valley Foie Gras Dinner with Michael Ginor

Jason, McNally, Robert

Ginor, Dennis, Kenny and Robert (back)

Ben, Dave & Jenny, Stephanie, Terry, Tom Peters and Eric's Cab grapes

Eric Miller and staff at pre-shift

Dennis, Ginor, Robert, Jason

homage and book signing, seated Jose Garces and Douglas Rodriguez

Ginor and Olivier

The Book and Cook
&
London Grill
Present
Foie Gras A Passion, Michael A. Ginor
Monday, October 22, 2007

also welcoming Eric Miller of Chaddsford who will be pouring the wines this evening with
wine guy Dave Woodman

Eve's Cidery Apple Wine

Amuse
Torchon of Hudson Valley Foie Gras
Hibiscus
sauterne


First Course
Tartar of Tuna, Nori Cured Foie Gras and Truffle
Soy glaze and wasabi oil
Paumanok Riesling 05


Second Course
Orange Butter Poached lobster and Truffled Foie Gras Flan
Parsnip mousseline and beet glaze
Chaddsford Roth Chard


Third Course
Duck Magret, duck prosciutto and Seard foie Gras
Pumpkin risotto, scallion and ginger
Chaddsford Pinot 05, Paumanok Cab Franc 05, Chaddsford Merlot 05



Fourth Course
Roasted Venison Loin
Foie gras rossini
Chaddsford Merican Cab 02

Tokaji

Capagiro made Pineapple Mint gelato

Jane's chocolates

menu by Michael Ginor
cooking tonight-Ginor, Chef owner Michael McNally, Chef Dennis Heslin
sous-Robert Jason Kenny Mark

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