Portland Harbor Hotel
(207) 775-9090
5th Annual Caviar Dinner
with Browne Trading Company
October 23th, 2009
 
 
Passed Hors d’ oeuvre
 
Wasabi Flying Fish Roe
Kumamoto Oysters
 
Salmon Roe
Fingerling Baked Potato
 
Golden Whitefish Roe
Traditional Blini
 
1st Course
 
American Spoonbill Caviar, United States
Carpaccio of Yellowfin & Ahi Tuna
Saffron Potatoes, and Grapefruit Brown Butter Vinaigrette
 
2nd Course
 
Desietra Baerrii Caviar, Germany
Herb Basted Dayboat Scallop
Quail Egg “Over Easy”, Cockles, and Béarnaise Sauce
 
3rd Course
 
Galilee Osetra Caviar, Israel
Baked Stuffed Dover Sole Paupiettes
Native Mussel & Peekytoe Crab Gratin, Vermouth Cream
 
4th Course
 
White Sturgeon Caviar, United States
Grilled Monkfish Medallion
Caramelized Cauliflower Steak, Smoked Trout, Sauce Matelote
 
5th Course
 
Hackleback Caviar, United States
Maple Pumpkin Panna Cotta
Ripe Berries


 

Earl Anthony Morse / Executive Chef
Rod Browne / Browne Trading Co.