On Friday June 26th Executive Chef Robert MacClure and Sous Chef Patrick Cleope had the privilege of doing our reserve dinner themed as Contemporary American Cuisine. For this intimate dinner the Chefs did 8 course paired with 3 different wines that were hand picked to complement the different courses.
SMOKED TROUT MOUSSE
smoke trout blended with cream, horseradish and herbs
COUNTRY-STYLE PÂTÉ
a blend of chicken, pork, veal, with herbs, spices and cognac
LOBSTER SHEPHERD'S PIES
lobster, white wine, cream, leeks, mashed potatoes
LAMB TENDERLOIN
dark cherries in port wine, pickled pearl onions, toasted almond slivers, mint oil
YELLOW BEET SOUP
creamy yellow beets, chicken stock, herbs, diced candy cane beets with micro greens
LEMON TARRAGON SORBET
FILET MIGNON
beef tenderloin, fig demi-glace , saffron aioli, confit fingerling potatoes, carrot puree
BOURBON BREAD PUDDING
Bourbon macerated berries, mixed berry sauce, bourbon cream
Robert MacClure
Executive Chef
Lake Forest Place