La Chaine des Rôtisseurs

Bailliage du Sarasota

Please Join us for a Very Special

 

Dinner Saluting Our
Professional Members

 

We've taken over the entire

 

BayView Restaurant

At The
Ritz-Carlton, Sarasota

 

 

Cocktails: 6;30 PM
D
inner: 7:30 PM

 

This Spectacular Dinner will be Prepared by Your
Vice Conseiller Gastronomique, Pair de la Chaine / Officier Commandeur Lenny Castronuovo
and your

Bailli / Chambellan Provincial, Chef Larry Krams, CEC


Ritz-CarltonExecutive Chef Frederic Morineau

Vernona Restaurant Chef Jeremy Saccardi

and

Vernona Restaurant Manager Laurent Vasseur

Will be our Dinner Guests for this Memorable Occasion

 

We hope you'll be able to join us.

 

Member and 1 guest: $189.00 per person

Professional Members: $149.00 per person

 Non-members: $199.00 per person

 

Participation will be strictly limited to the first fifty reservations to assure the quality of this event!


Dress:   Business Attire with Decorations

 

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------

 

(  )        I will be attending

(  ) Sorry, Can not make it.

 

Name:                                                                                                 .

 

Accompanied by:                                                                                   .

 

I am enclosing my check for the Ritz-Carlton Dinner in the amount of $                             .

 

RSVP before April 29, 2007

Sherri Krams

Vice Chancelier-Argentier

6508 38th Lane East

Sarasota, FL  34243

_


 

Menu

 

RECEPTION

 Various Hors 'dourves top be determined

Champagne and Wine

 

First Course

Seared U-10 Scallops on a Bed of

Asian Fungi with Saffron Sauce

Chardonnay, Geyser Peak Reserve, Single Vineyard, 2003

 

Second Course

Smoked Salmon Coronets with Crème Fraiche and Beluga Caviar

Champagne, Brut, Nicolas Feuillatte

 

Third Course

Pan-Seared Boneless Quail on Sautéed Polenta

The Zin, Cosentino, 2000

 

Fourth Course

Risotto with Porcini Mushrooms

Barolo, Cannubi, 2001, Marchese di Barolo

 

Fifth Course

Tournedos Rossini and Grade A Foie Gras with Madeira Sauce

TO BE DETERMINED

Sixth Course

Mini Bleu Cheese Cake on Parmesan Doily with Faust Cabernet Sauvignon Reduction

Cabernet Sauvignon, Faust, 2003

 

Seventh Course

Chef Larry's Zabaglione

To Be Determined

 

Coffee, Espresso, Tea

 

Complimentary Cognac and Cigars