Please critique this Christmas menu!
6 adults that like seafood
Appetizers will be Oysters with shallot mignonette
Shrimp & Crab cocktail
French onion soup with gruyere
Iceberg wedge w/ homemade blue cheese dressing
Filet mignon with bernaise sauce
Black truffle Mashed potatoes
Mille crepe cake http://creampuffsinvenice.ca/2007/06/... OR a buche de noel (festive chocolate hazelnut French logcake) Which appeals more to you?
Assortment of cookies and truffles
Any suggestions for changes you would make?
overall a lovely menu!!
i'd switch out a green salad with a sharp vinaigrette for the wedge. endive or frisee, with some arugula, sprinkle with spiced, candied walnuts or pecans. garnish with pomegranate seeds or bits of clementine for color.
do roasted potatoes, either wedges, or long spears instead of mashed -- adds a visual shape and a bit of crunch.
+1 on the bouche de noel. have served different versions of the crepe cake and it was politely mostly un-eaten, lol. i'd also offer some fruit or simple cookies for those who just want a nibble after dinner and no cream.
wowee, you're planning ahead with that big t-day dinner on your near-horizon!
You have kind of a French theme going on and then I step back at the Iceberg. To me it is too heavy and too "American" considering the soup with cheese before and all that follows, including a heavy sauce. I would do a simple salad, maybe butter lettuce with a lemon vinaigrette, you could top with a few pomegranate seeds for color and tartness.
+1 on the buche noel.
What kind of crab will you use? King crab is festive, elegant and a lavish choice for a cocktail. I like a remoulade vs. the standard cocktail sauce. Also, I'd do a whole tenderloin for six vs. separate filets.
Give me your address and you can cook for seven!
A whole tenderloin, properly and completely trimmed, should be around 3.5 to 4 pounds. Put it in a 500 degree oven for about 25 minutes and you'll get a perfect med rare. You can pan sear first if desired and rub with a seasoning of your choice. You'll get 6 nice 10 oz. portions from it. I'd do two1 to 1 1/2 inch cuts per plate from it and a little extra in case anyone wants seconds or you want some yummy.sandwiches the next day. I like the steakhouse theme so I have no issue with an iceberg wedge salad. Use a good quality thick cut bacon slice on them as well. Love the menu as written but I would add a sauteed mushroom with caramelized onion and roasted garlic side. Use a mixture of crimini, chanterelle, and baby bellas.