The night started out with a luxurious Lobster Bisque Made Fresh in House, which we paired with our House Chardonnay.
Second course was a Tomato & Hand-Made Mozzarella Salad
Tomatoes were marinated in a balsamic reduction while cucumbers were marinated in a basil oil!
Paired with a 2014 Pinot Noir from Lynfred Winery in Roselle, IL
Third course was Scallops 5 Ways
The different scallops were; Seared with Fruit Salsa, Poached on top
of Gazpacho, Scallop Wellington, Bacon Wrapped, and Lemon Butter
Poached.
Paired with a 2012 Riesling from Lynfred Winery in Roselle, IL
Fourth Course was Seared Duck Breast with Lavender Honey
Duck was expertly prepared with a lavender honey glaze, balsamic
reduction and served with purple potato & roasted golden beet.
Paired with a 2013 Cabernet Franc from Lynfred Winery in Roselle, IL
Fifth course was Trio of Dessert
Prepared by our in-house pastry cook; Chocolate Cake, Blueberry Cheesecake, and Pumpkin Crème Brule.
Paired with our house Champagne
All the residents left feeling full with big smiles on their faces and have already started asking when the next dinner will be. I have to thank my amazing team for all their hard work and dedication to James King Home and Ten Twenty Grove!
Brian Kempf | Chef Manager | James King Home & Ten Twenty Grove