Thursday, March 1, 2012

A Fine Meal

I recently enjoyed a dinner I want to share.  It was at a restaurant called Toulouse Petit.  The menu, which is typed daily, says Toulouse Petit: Kitchen Lounge and Universe.

I didn't take pictures as it was dark in the restaurant so you'll have to imagine.

Cocktails
Old Fashioned no. 46
     Maker's 46, sugar, angostura bitters, orange oil, cherry
Sezerac
    rye whisky, pernod rinse, bitters, sugar

Salad
Dungeness Crab and Red Grapefruit Salad
     with Avocado and Pistachios,
    shaved fennel, wild arugula fleur de sel

Charcuterie
Duck and Chicken Liver Terrine
    super smooth with madeira, cognac, shallots, thyme

Meat Entrees
Oven Roasted Duck Confit
    over Brussel Sprouts with Housemade Tasso
    shallots, thyme, grain mustard, sherry

Amazing!
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2 comments:

  1. UnknownMarch 2, 2012 at 2:06 PM

    What is the consistency of liver terrine? I always think of charcuterie as slices of meat on a board.
    - Martha

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  2. ChristineMarch 4, 2012 at 7:55 PM

    The Terrine was like a pate. It came in clean slices, but was very creamy. Charcuterie is often thought of as sliced meats, but it really entails a combination of cured, processed and cooked meats.

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