Tuesday, 13 February, 2007 (working day after call)

10 Fitch get-a-way weekend continued:

Katie H. had made reservations for 7 pm for us at the giverney restaurant at Mirbeau Inn & Spa. This Inn is about 7 miles from 10 Fitch, being located in Skaneateles, NY.

D. had the 4 course tasting menu, while I partook of the 4 course tasting menu (wine pairing). Our waitress was Maryellen. I was surprised that no one in this French restaurant spoke even a modicum of French.

Below is a sample menu. The dishes we had are highlighted but are not listed in the order they appeared on our menu. Interspersed between the listed courses were 3 gifts from the chef, ie; sauted prawn, roasted red pepper bisque, and ice creame on an orange slice. The presentation, and flavor rivaled anything we've eaten in France.

Dinner Menu

THE PAINTER’S PALETTE

This is a sample seasonal menu. Because we use the freshest local produce, the menu may vary on a daily basis.

Inspired by the paintings of Claude Monet, Chef Moro has taken an impressionistic approach to the culinary arts. He has carefully created a “palette” of tastes to reflect and enhance the seasonal flavors of our local harvest. Chef encourages you to explore a wide spectrum of flavors by choosing the “tasting menu” option listed below.

4 Course Tasting Menu $63.00
5 Course Tasting Menu $68.00

4 Course Tasting Menu (Wine Pairing) $113.00
5 Course Tasting Menu (Wine Pairing) $123.00

FIRST
(A la Carte $13.00)

Beau Soleil Oyster on the Half Shell with a Ginger Mignonette
Duck Confit Salad with Watercress, Spiced Cashews, Dried Cherries
and a Roasted Pear Vinaigrette

A Salad of Sliced Prosciutto, Roasted Fennel, Sweet Pepper, Tomato, Baby Arugula, Endive, Olive, Lemon Vinaigrette and Local Goat Cheese

House Cured Smoked Salmon with Potato Crisps, Curry, Crème Fraîche
and a Petite Salad of Mizuna, Jícama and Apples

Venison Carpaccio with Romaine Hearts, Reggiano
and a Lemon Dijon Caper Vinaigrette

Hebi Sashimi with a Salad of Romaine, Radish, Carrot, Cucumber
And Ginger Dressing

SECOND
(A la Carte $15.00)

Sweet Potato and Vanilla Soup with Sautéed Jumbo Prawn, House Made Andouille Sausage
and New York Maple Syrup

Braised Boneless Beef Short Rib with Crushed Carrots,
and Horseradish Cream

Pan Seared Scallops with Wasabi Mashed Potatoes
and Roasted Red Pepper Cilantro Nage

Sautéed Hudson Valley Foie Gras with Caramelized Pear, Strawberry Gastric, and Toasted Brioche
($10.00 Surcharge)

THIRD
(A la Carte $30.00)

Daily Spa Fish “So fresh I don’t know what it is yet” but it is only as rich
as your waist can reasonably bare.

Parsley Almond Pesto Marinated Halibut with Garlic Potato Puree, Wild Mushrooms
And Baby Carrots

Butter Braised Maine Lobster with a Squash Risotto.

Sliced New York Strip Loin of Beef with Herb Roasted Potatoes,
and Sweet Peppers Dressed in Aged Balsamic Vinegar

Hudson Valley Duck Breast with a Gingered Sweet and Russet Potato Gratin
and Sauté of Zucchini and Sweet Corn

New York Garlic Crusted Beef Tenderloin with “Whatever the Farmer Brings”

CHEESE COURSES
(Cheeses Acquired from the Formaggio Kitchen Cambridge, MA)
(A la Carte $13.00)

Blu del Moncenisio (Piedmont, Italy)
with Endive, Apples and Balsamic Candied Walnuts

Shelburne Farms Cheddar (Vermont)
with an Apple Tart Tatin and Fresh New York Strawberries

Clochette (France) with Roasted Tomatoes, Olives, and Micro Greens

A SWEET ENDING
(A la Carte $12.00)

Chocolate Croissant Bread Pudding

Vanilla Crème Brûlée with Almond Biscotti

Mirbeau Chocolate Peanut Butter Crunch with Grand Marnier Anglaise

Mood Altering Warm Chocolate Cake with Bourbon Ice Cream and Toasted Walnuts
“Because you Deserve it”

“A Palette Cleansing Cold Plunge”
Trio of Sorbet with Fresh Fruit and Just a Few Small Cookies

Executive Chef
Edward J. Moro

I'd never done a wine pairing before and I can say that if you get the chance, do try it. The wines chosen, from champagne, white, to red, complimented each course perfectly.

We left completely sated but not stuffed to the gills. And although my usual limit of alcohol consists of 2 glasses (4oz) of wine, I didn't feel inebriated in the slightest.

Tomorrow, (or maybe later today):
Breakfast with Katie C.