The Third Course
Maine Lobster Meatballs with Rock Shrimp ‘Bacon Bits’,
Baby Shiitake Mushrooms Poached in Truffle Butter
and ‘Clouds’ of Fresh Goat Cheese
The Lobster Meatballs are back! We debuted our first ever version of this dish last year and it was a huge hit. Three good-sized meatballs of fresh Maine Lobster meat ground and bound together with a bit of prosciutto and, yes, lots of butter, are served on a ‘cloud’ of locally made fresh goat cheese from Nicolau Farms, where the husband and wife team milks their goats and makes the cheese to order for us. The wonderful cheese – ethereally light, mild, slightly tangy and flavorful - is whipped with a little organic milk using a hand blender to make it airy and cloudlike. A sauce of black truffle butter is employed to poach cultivated baby shiitake mushrooms procured by Connie Green, the Mushroom Lady, in Napa. Then we take real Gulf rock shrimp and cure it as we would our house made pork bacon for a really lovely, unique smoky flavor and crisp texture as a last delectable element to the dish.
The Third Course
Maine Lobster Meatballs with Rock Shrimp ‘Bacon Bits’,
Baby Shiitake Mushrooms Poached in Truffle Butter
and ‘Clouds’ of Fresh Goat Cheese
The Lobster Meatballs are back! We debuted our first ever version of this dish last year and it was a huge hit. Three good-sized meatballs of fresh Maine Lobster meat ground and bound together with a bit of prosciutto and, yes, lots of butter, are served on a ‘cloud’ of locally made fresh goat cheese from Nicolau Farms, where the husband and wife team milks their goats and makes the cheese to order for us. The wonderful cheese – ethereally light, mild, slightly tangy and flavorful - is whipped with a little organic milk using a hand blender to make it airy and cloudlike. A sauce of black truffle butter is employed to poach cultivated baby shiitake mushrooms procured by Connie Green, the Mushroom Lady, in Napa. Then we take real Gulf rock shrimp and cure it as we would our house made pork bacon for a really lovely, unique smoky flavor and crisp texture as a last delectable element to the dish.