Le Confrérie de la Chaîne des Rôtisseurs

The Triangle Bailliage of North Carolina

Offers a Banquet Using and Infusing:

RUSTIC COUNTRY FRENCH CUISINE

AT VIN ROUGE

In Durham, Sunday, May 4, 2003

Upon Being Greeted

Parmesan “Baskets” with Montrachet Goat Cheese

Crispy Oysters with Seasoning

Crémant d’Alsace, Baron de Castex, Albert Mann

Upon Being Seated

CHICKEN LIVER PÂTÉ

Served country style, this dramatic hepatic offering

is girded with cornichons, having been composed

of the liver that gets to quiver with fresh thyme, and

butter, heavy cream, and recently picked scallions plus exquisitely measured drams and grams of salt and pepper - the mix dramatically suffused with some handy Napoleon brandy.

Jacquessin et Fils, Brut Rosé

Culinary Water Music

PRINCE EDWARD ISLAND MUSSELS

With a minimum of tussles, these in-the-shell morsels of mussels, served country, family style, have with precision undergone submission to a submersion in a version with no aversion or subversion, blending white wine with shallots, garlic, butter then sparsely with parsley.

Chablis Premier Cru, Côtes de Lechet, Lauent Tribut 2000

CRUSTED HALIBUT

This freshly captured, captivating and enraptured poisson has been entrusted with a mélange-encrusted blanket – the resultant dish plated and upgraded with understated steamed spinach and an ironic buccolic olive oil sabayon, the latter comprised of rustic country egg yolk, comforting olive oil foam, and locally extracted exotic lemon juice.

Pouilly Fumé, Clos de Chaudoux,

Domaine Serge Dagueneau & Filles 2000

SAUTÉED FROGS’ LEGS

After having been well drenched in a highly reasoned

and seasoned flour, each lower extremity with utter serenity

has taken on and undergone its bawdy sauté foray in virgin olive

oil with a paragon of fresh tarragon. A Dijon rustic mustard sauce faithfully resonates with no wavering in its flavoring.

Nuits Saint Georges, Premier Cru, Les Thorey 2000

TRIANGLE BAILLIAGE VERTICAL INTERMEZZO:

Featuring Le Sorbet Mystérieux….

Rustic Gastronomy from the Land

SALADE LYONNAISE

Locally nurtured and cultured lettuce reigns as it reins in its essences within the remains of some romaines, plus a smidgeon of Applewood smoked bacon, and some unreproachable encroached poached potato, the convened nutrients surmounted by a frail fried quail ovum.

Riesling, Cuvée Albert, Albert Mann 2000

ROAST SUCKLING PIG OSSO BUCO

The fine porcine (not to be confused with porcupine)

skin has been seriously seared, the complete corpus

then slow cooked (6 hours) with a mirepoix. The end

product has then undergone amazing deglazing with red and white wines, thence to be served with scallions, apples and touches of fresh rosemary.

Côte Rôtie, Robert et Patrick Jasmin 1997

DO-IT-YOURSELF POTAGE DE FRUITS

A clear fruit consommé consummately is cupped atop the tabletop. Consumers face and then embrace a bevy of berries, currants, spices and other delegated delicate delicacies from which they may select those amenity entities they wish to insert within this self-expressive dessert. As well there are degrees of a tease of a black truffle cheese.

Château de Rayne Vigneau, Premier Cru, Sauternes 1997

VIN ROUGE

Georgio Bakatsias – Propriétaire

Nadir Sherwani – Chef

Leon Cedillo – Sous Chef

Adrian Szabo - Restaurant Manager