Mark Blickley
Written by Mark Blickley,
Directed by Joe John Battista,
Performed by Ioan Ardelean
UNO MOMENTO 12 COURSE MEAL
HOST
Generalismo, We commence your exclusive, sui generis dining experience with an
Amuse Bouche:
Paté of Duck Breast Stuffed in Dried Plums Soaked in Armanac Sprinkled with Red Pistachio.
Served on Tiny White Square Plates
First Course -- Pasta:
Tomato and Carrot Pillows of Homemade Pumpkin Ravioli with a Sage Sauce, Garnished with Chopped Italian Parsley
Served on Square White Plates
Second Course-- Salad:
Salad Puffs filled with Nouvelle Waldorf Salad:
Red Apples with Skins on, Celery and Golden Raisins and Walnuts with Red Lettuce
Traditional Dressing (on the side)
Served on Ruby Glass Plates
Third Course – Poultry:
Pheasant Pot Pies, with Local Chanterelles, Morels, Vegetables and Corn,
Served in Miniature Casserole Dishes
Fourth Course -- Soup:
Carrot/Tangerine Soup
with Diced Beet Garnish
Served in Cosmo Glasses
BEER SERVICE: Debut of Chatham Brewery Porter
Fifth Course-- Lamb:
Rack of Lamb Roasted with Mint Pesto with Savory Mint Merengues
in a Bed of Crimson Lentils with Herbes de Provence.
Served on Ruby Plates
Sixth Course -- Shellfish:
“Sea Foam: Conch, Orange and Lime Mousse Garnished with Trout Roe and Beet and Saffron Caviar with Shrimp Chip and Poached Shrimp in Ice Orange-Juice Shot Glass on a Round of Blood Orange.
Served on a Clear Glass Swirl Plate
RED WINE SERVICE: Lamoreaux Landing from New York’s Finger Lakes’ Region
Seventh Course-- Beef:
Short Ribs Braised in Brooklyn Chocolate Stout with Aromatic Vegetables, including Jicama.
Served in Small Ruby Bowls
Eighth Course -- Seafood:
Freshwater Stingray in Burre Noisette with Champagne Gelée
Small Cherry Peppers from Holmquest Farm stuffed with Breaded, Herbed and Baked Chêvre from Rawson Brook Farm.
Served in Platinum-Banded China
Ninth Course -- Pork:
Roasted Pork Tenderloin Encrusted with Hazelnut Paste and Unsweetened Cocoa with “Beets Wellington” Beets in Filo with Old Chatham Sheepherding Company Ricotta.
Served on Small Ruby Plates
Tenth Course --Intermezzo-Sorbet
Tomato Sorbet with Holmquest Farms Heirloom Tomatoes
Pear Yellow and Red Tomato Garnish “Flowers.”
Served in a Coupier.
WINE SERVICE: “Duet” Rhubarb and Strawberry Wine from Clinton Vineyards, Clinton Corners, New York Served in “Tilted” Double Shot Glasses.
Eleventh Course---Cheese Course
Parfait of Halloumi cheese hailing from the Greek island of Cyprus, adorned with Blue Rice Pudding Layered with 5-Apple Apple Sauce and Crispy Gingerbread “B” Cookie.
Served in Martini Glasses
CHAMPAGNE SERVICE: Clinton Vineyards’ Peach Gala; Peche Bubbly.
Twelfth Course---Desserts
Served on Mignardi Shell Trays
Lemon Cookies with Red Glaze, Dusted with Black Sugar
Morello Cherry Crème in Chocolate Cups
White Chocolate Cheesecakes Topped with Strawberry Sauce in WonTon Spoons
Coffee and Tea Service Served in Silver Coffee Pots
