The Mercersburg Inn

 

Wines And Foods of France

With

Charlie Adler

and Chef Dan Nowalk

 

Saturday September 19, 2009

 

Wine Tasting -2:00pm

 

 

  Dinner Menu

8pm

 

Chef Dan Nowalk

 

 

Mache and Heirloom Tomato 

 

Mache, also called lamb's lettuce, has been cultivated in France since the 17th century.

 It is a small green that grows in rosette-shaped bunches. It has dark green leaves

 on short stems. It has a distinct sweet taste “the “mayonnaise of salad greens”.

 It is wonderful dressed simply with a  herb vinaigrette and garnished 

with heirloom tomatoes from our garden.

 

 

 

Roasted Squash and Leeks in Beef Consommé'

 

Clarified in the traditional French method.

 

 

 

Soft Shell Crab A' la Meuniere

 

A' la Meuniere in French is literally "in the  manner of the miller's wife".

More specifically it refers to seafood, lightly floured in seasoned flour 

and gently fried in butter then served in a fancy butter

 flavored with lemon, capers and parsley

 

 

 

Braised Veal with Olives and Saffron Risotto

 

Slowly braised in chicken and veal stock

 

 

 

Tart Tatin with Caramel and Crème Anglaise

 

Tradition says that the Tarte Tatin was first created at the Hotel Tatin in 

Lamotte-Beuvron, France in 1898. It is an upside-down apple tart in which

 the apples are caramelized in butter and sugar before the tart is baked.

It has been described as an "apple cloud", very light and fragrant.

 It is served with a Caramel sauce and Crème.