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Chaine de Rotisseurs Dinner
On July 30, 2006, Chef Scott Donhauser will return to Water Street Landing Restaurant as a guest chef to prepare a wine and food pairing for the New York Chapter of Chaine de Rotisseurs (Food and Wine Society). Menu Hors D' Oeuvres Tempura Crab Cakes with Mustard- Soy sauce Green Tea Smoked Spear Ribs with Hoisin BBQ Glaze A Vertical of Vegetable Spring Rolls with Spiced Plum Dip Soup Nijisseiki Pear- Papaya Soup (chilled) With Wasabi Pea Dust, Shredded Ginger Carrots and Coconut- Chili Foam Fish Soy Marinated Rock Bass with Lily Bulb Puree, Sticky Rice Cakes and Dashi- Black Truffle Vinaigrette Intermezzo Lemon Grass Sorbet Entree Kobe Beef Flat Iron with Shiitake- Scallion Mashed, Tender Sprout Salad and Szechuan- Pepper oil Dessert Orange- Fig Ice Cream with Candied Mint Syrup |
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