This was the very first menu that we served at Keyah Grande. We had literally, just arrived from Maine and were not open yet, construction on the road and parking lot had yet to be finished and a CO was still months away. It was the first meal that we cooked for Peter Stanley, the GM at that time and a "getting to know you" experience for us all. Happily almost three years later, looking on back on this menu I can honestly say that I wouldn't change a thing.
January 25, 2003
CANAPÉ de MAISON
FLUKE SASHIMI
Soy Vinaigrette, Wasabi, Meyer Lemon
AVOCADO ROULADE
Sweet Maine Shrimp, Thai Basil, Sour Cream
MUSHROOM SOUP
GRILLED FRESH SARDINES
Baby Arugula, Creamy Yuzu Vinaigrette
ROASTED FOIE GRAS
Ruby Grapefruit, Pine Nut Brittle, Ginger
LACQUERED MONKFISH
Cippolini Onions, Espelette Pepper, “Minus 8” Vinegar
BACON WRAPPED FILET OF KEYAH GRANDE ELK
Maitake Mushrooms, Pickled Foie Gras, Fingerling Potato Puree
ST. ANDRE
Sweet & Sour Daikon Radish, Pomegranate Seeds
RICE PUDDING
Black Truffles, Brown Butter, Black Pepper
