Dinner at the Escoffier

(Note: To read from the beginning of our adventures, scroll down to July 2).

The first evening of our holiday to upstate New York, we made reservations at the Escoffier. It’s one of the restaurants at the Culinary Institute of America, also known as the CIA.

Between the five of us, we had quite few of the choices that were offered on the menu including the following:

Terrine de Foie Gras a l’Armagnac, Ratafia de Poires, Brioche Toastée
Duck Liver Terrine, Port Poached Pear, Toasted Brioche

Petite Salade de Mâche et Endives a la Fourme D’Ambert Vinaigrette a l’Huile de Noisettes Lamb’s Lettuce, Belgian Endive and Blue Cheese Salad, Hazelnut Vinaigrette

Salade de Coeur d’Artichauts, Champignons, Crevettes, Truffes et Haricots Verts Petites Laitues de Saison, Vinaigrette a la Moutarde Petite Salad of Artichokes, Mushroom, Shrimp, Truffles and String Beans Seasonal baby Lettuces, Grain Mustard Vinaigrette

Gratiné de Coquille Saint Jacques, Purée de Céleri et Pommes de Terre
Sea Scallops au Gratin, Celery Root and Potato Purée

Cassolette de Petits Gris au Chablis, en Croûte Baked Provençale Snails in Puff Pastry

Filet de Bar en Bouillabaisse, Fumet Safrane, Aïoli et Rouille Black Bass Filet Bouillabaisse Style, Safron Fumet, Garlic sauce Duo

Ris de Veau aux Champignons Sauvages, Roquefort, Pâtes Fraîches Braised Veal Sweetbreads, Seasonal Wild Mushrooms, Fresh Fettuccini

Filet Mignon de Bœuf au Poivre Vert, Pommes Sarladaise Filet Mignon of Beef, Green Peppercorn Sauce, Scalloped Truffled Potatoes

Duo d’Asperges Mousseline White and Green Asparagus, Mousseline Sauce
I’m not sure how I missed a photo of the braised artichokes.

Artichauts à la Barigoule Braised Artichokes, Mushrooms, Prosciutto Ham
By the time we got to dessert, we’d had one too many glasses of wine and were running out of time.

Julie and Dean had to get back to the train station for the trip back to NYC. Unfortunately, that second cup of French Press coffee forced them to miss the 10:00p train and they had to wait at the station until 11:00p….. oops.

Glace Maison à la Noix de Coco et Poivre Rose Tarte Tatin aux Ananas Pineapple Upside Down Tart with Coconut and Pink Peppercorn Ice Cream

Bananes Flambées au Rhum (Pour Deux) Bananas Foster

After the feast.

Tomorrow Jon, Joe and I head to our friend’s Charlie and Suvir’s farm. It’s called American Masala.