Surf and Turf at Cedars of Dexter

On Sunday evening, we had our 4th reserve dinner at the Cedars with a Post Valentine's Day /Surf and Turf theme. We hosted 24 guests for a 3 1/2 hour dinner  with 11 courses. The wait staff did an excellent job of setting up and breaking down the dining room, and as usual they were enjoyed greatly by the guests. The kitchen crew preformed flawlessly even though they were short one person due to illness.

mise-en-bouche 

Lobster Mushroom Beggar’s Purse with roast garlic, thyme cream and rutabaga puree

hors d'œuvre  

Shrimp Consommé with saffron Dover sole and chive quenelles
 

salade 

Frisee Arugula Salad With fried oysters and Louisiana caviar dressing
 

entrée 

Grilled Lobster Tail Lobster tail grilled and topped with snow crab meat, hollandaise  and tomato concasse
 

palate cleanser 

Raspberry Lime Sorbet
 

plat-principal 

Tenderloin of Beef Black Angus tenderloin with marrow toast, beef essence and a reduction of Chateau Grand Traverse Pinot Noir Reserve
 

fromage 

St Andre & Raclette with dried Michigan blueberry chutney and brioche
 

Dessert 

Strawberry Chocolate Tart Fresh Strawberries atop bittersweet chocolate custard and a mini tart shell
 

Coffee / Tea & Chocolate Uriel Solarte Coffee Great Lakes Coffee - Farmer Direct coffee  Colombia, Tacueyo, Toribio Cauca Don Uriel – Farmer / El Cadillal - Farm

Goji Berry Tea Earl Grey Bouquet Decaf Socra Tea - Detroit
 

Chocolate Truffles Champagne Chocolates – Mount Clemens, Michigan 

Caleb L Cook | Chef Director | Morrison Community Living  | The Cedars of Dexter