Le Confrérie de la Chaîne des Rôtisseurs

The Triangle Bailliage of North Carolina

Presents a Vital Gourmet Recital

With the Title:

“Sophisticated Fare with a Mediterranean Flair”

At Papas Grille

In Durham

December 4, 2005

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THE RECEPTION’S UNBELIEVABLE RECEIVABLES:

Cucumber Canapés with Cured Salmon Mousse and Sturgeon Caviar

Shredded Veal Cheek and Lobster Mushroom Wellingtons

Raw Kumamoto Oysters with Bloody Mary Gelée

Boizel Brut, Rosé Champagne NV

LED OFF BY:

Salmon Comfit

Organic salmon from coastal Maine has been encroached and legally poached then rendered splendid in ultra-extra virgin olive oil plus pickled fennel, lamb’s lettuce and blood orange in counterpoint with an enigmatic yet emphatic dynamic balsamic reduction.

Trimbach Pinot Gris 2002

FOLLOWED BY:

Butternut Squash, Fiji Apple, and Chestnut Soup

Each obedient ingredient has been insinuated without being attenuated within a brisk bisque fused and not the least abused with a seamless beam of cream and a cinnamon garni.

Le Vin Mystérieux

SUCCEEDED BY:

Pan Seared Diver Scallop and Hudson Valley Foie Gras

A lone overgrown scallop comprises an overtone on its own upon a risotto propagated and populated with sheik leeks and shreds of truffle, cloaked in a proud shroud of a Mornay sauce emitting a hint and a glint of a cardamom imprint.

The Aggrandized Oft-Plagiarized Triangle Intermezzo:

Papaya Grand Marnier, “Banfi” Sparkling Sorbet

RUNNING BY:

Pickled Lamb’s Tongue Salad

The tongue has been pickled in fickle barbecue-type brine, and the top layer peeled off (ouch!), leaving the succulent meat to be minced and mixed with an aioli and an opulently decadent cauliflower purée complemented by a red wine pomegranate gastrique fantastique for effeteness and sweetness that is discretely sweetly accented and scented with a lush brioche.

Châteauneuf du Pape Beaucastel 1996

AND BY AND BY:

Venison Tenderloin Roulade

Slow-roasted venison has been fanned open, only to become a hovering covering within which has been molded and enfolded a melodious mélange of veal sweetbreads, crawfish, and prosciutto di Parma with a bracing brunoise of autumn vegetables in a porcini mushroom bordelaise.

Léoville Barton, Saint Julien 1998

THEN BYE BYE:

A Triumphal Trio of Desserts

This Hellenic hedonistic crescendo consists of: Cinnamon Raisin Galaktoboureko (in a phyllo pastry with a coriander sabayon), White Chocolate Crème Brûlée, and Sweet Potato Ice Cream, the preceding proceeding beneath candied pecans.

Volpaia. Vin Santo 1996

PAPAS GRILLE

Chef – Sam Papanikas

Manager/Sommelier – Chris Papanikas

Proprietors – Glen and Angelica Papanikas

Sous-Chef – José Casas