The idea of this meal was classic steakhouse menu. A little old fashioned, a little updated here and there, done really well.
Classic Shrimp Cocktail. The only tweak on this one was that, in addition to the usual cocktail sauce, there was also a lime mustard mayonnaise sauce (the type that is usually used for stone crab claws).
Lobster Bisque. Four entire lobster carcasses (though no actual lobster meat), the shells of the shrimp used in the shrimp cocktail, cream and a healthy dose of cognac, all concentrated down into two small servings.
The was the most updated of the dishes. Grass Fed Hanger Steak, Garlic Roasted Fingerling Potatoes, Steamed Asparagus and a "deconstructed" Bearnaise Sauce which I did by making a classic Hollandaise, which is on one side of the plate, and then making a rough chopped salad of flat parsely, chervil and tarragon that is dressed with olive oil and placed on the other side of the plate. It made for a nice effect, as you could choose from bite to bite whether to have the bright punch of just the herbs, or to mix the two for a richer bite.
Four Berry Shortcake with Vanilla Whipped Cream
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