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Thomas Jefferson Harvest Dinner
November 8th, 2014
Bistro Cacao, Washington, DC

In preparing an elaborate dinner, such as the Thomas Jefferson Harvest Dinner, one is faced with a number of philosophical questions – such as, when to duck? Does one duck before a fish, or after a fish. We decided to answer the question philosophically – both! The first part of the dinner is:

1st Course
Pan-Seared Scallops
Served with Apricot stuffed with Goat Cheese and Mango Pomegranate Champagne Sauce

2nd Course
Roasted Duck Breast
Served with Celery Root and Carrots Puree and Ginger Cherry Sauce

3rd Course
Pistachio Crusted Sea Bass
Served with braised Endives and Raspberry Thyme Sauce

4th Course
Lemon Sorbet

Now to answer the next philosophical question: Should the meats meet? Stay tuned!