Dinner Menus – Second Sunday Supper Circle

Insides

Dan P.Sunday, February 8, 19980

A dinner theme of hidden treasures….

INSIDES
AT THE
SECOND SUNDAY SUPPER CIRCLE
FEBRUARY 8, 1998

Sea Bass & Ginger Cream Soup en Crôute
N.V. Gloria Ferrer Blanc de Noirs

Pancetta-Wrapped Salmon & Tuna Roll, Lotus Root Chips and Wasabi Vinaigrette
1992 Louis Guntrum “Oppenheimer Güldenmorgen” Riesling Spätlese

Beggar’s Purse Of Quail, Pheasant & Pears, Date Puree
1994 Acacia Carneros Pinot Noir Reserve

Carpetbag Steak
1991 Fattoi Brunello di Montalcino

Frozen Persimmon Cream Pie
1990 Quady Essencia

Dinner Menus - Second Sunday Supper Circle

Second Pent-Annual Extravaganza

Dan P.Sunday, January 11, 19980

Just a party invitation when I moved into my new digs.

Dinner Menus - Second Sunday Supper Circle

Marketing

Oh, don’t ask me why, near on twenty years ago, I decided to do a menu inspired by Endymion, a youth of Greek mythology who slept forever. Some versions say it was the granting of a boon from Zeus, Endymion wanting to sleep eternally in order to maintain his youth, other versions have it that the youngster attempted to bed Zeus’ wife, Hera, and the long nap was a punishment. The poem is from John Keats, with my name filling in for the original “Dion”.

Second Sunday Supper Circle
The Endymion Dinner
December 14, 1997

Who, who from Dan’s feast would be away?
For all the golden bowers of the day
Are empty left?
⋮
Be careful, ere ye enter in, to fill
Your baskets high
With fennel green, and balm, and golden pines,
Savory, latter-mint, and columbines,
Cool parsley, basil sweet, and sunny thyme;
Yea, every flower and leaf of every clime,
All gather’d in the dewy morning.”
⋮
Two liquid pulse streams ‘stead of feather’d wings,
Two fan-like fountains, -thine illuminings
For Dan play:
Dissolve the frozen purity of air

Yellow Finn Potato Soup, Black Truffles & Savory
1979 Piper-Heidsieck Rare Champagne

Braised Fennel & Black Figs with Foie Gras & Lime-Caramel Sauce
1995 Selene Sauvignon Blanc

Salmon, Eggplant & Sweet Basil Lasagna
1993 Marc Rougeot-Dupin Mazis-Chambertin

Lamb Chops with Mint Creme Brulee
1976 Jasmin Côte-Rôtie

Chabichou di Poitou & Sage Derby Cheeses
1976 Château Pichon-Lalande

Moon Cakes
1988 Castello di Volpaia Vinsanto Val d’Arbia

Dinner Menus - Second Sunday Supper Circle

August White Sale

Dan P.Sunday, August 17, 19970

I guess I was still in my colors phase, after January’s red dinner and March’s rainbow dinner. We went white for August.

August White Sale at the Second Sunday Supper Circle

White Gazpacho
Codorníu Blanc de Blancs, N.V.

White Pizza with Garlic & Ricotta Salata
Castel de Paolis “Selve Vecchie”, 1995

Flounder with Roasted Corn & Coconut-Lime Dressing
Castel de Paolis “Vigna Adriana”, 1995

August 17, 1997

Breast of Chicken with Onion-Pear Relish
Mashed Potatoes
Kristone Blanc de Blancs, 1992

Cheese Plate: Morbier, Humboldt Fog Coupe, Corsignano
Domaine de Chevalier Blanc, 1989

Drunken Figs in a Honeydew Nest with Pear Cream
La Famiglia Malvasia Bianca, 1993

Dinner Menus - Second Sunday Supper Circle

Menu, Monochromatic

Inspirations from a Roman Holiday

Dan P.Sunday, July 20, 19970

I’d just returned from a couple of weeks’ vacation in Rome, my first time there I believe, and had all sorts of ideas bouncing through my head.

Inspirations from a Roman Holiday
XX July MCMXCVII

Zuppa
Minestra di Angùria
MCMXCII Scharffenberger Brut Rosé

Antipasto
Spada Conservado con Tapenade
MCMXCI Delas Freres Châteauneuf-du-Pape Blanc “Les Calcerniers”

Prima Piatta
Merluzzo, Zucce d’Estate e Tartufi Neri
con Salsa di Castagne
MCMXCIV Bouchaine Pinot Noir

Seconda Piatta
Vitello “Saltimbocca”
MCMXCI Col d’Orcia Brunello di Montalcino

Formàggi
Càcio di Roma, Mozzarella, Pecorino Romano
MCMLXXVIII Château Lascombes Margaux

Dolce
Ciliege e Susine con Zabaglione
MCMXCVI Barboursville Vineyards Malvaxia

Dinner Menus - Second Sunday Supper Circle

Italy, Menu

Market Dinner

Dan P.Sunday, June 8, 19970

Not that it was all that unusual to just let my menu be inspired by things in the market, this was specifically inspired on the day of by things I found at the Union Square farmers’ market.

The Second Sunday Supper Circle
Market Dinner
June 8, 1997

this little piggy went to market…

and found fresh sorrel & cucumbers for making a lovely iced soup, and sugar snap peas for a delicious salad with lemon vinaigrette…

then there were some squirmy little soft-shell crabs and broccoli rabe that seemed perfect with a rice wine glaze…

of course, he couldn’t pass up wild atlantic salmon that would grill up so nicely next to the fried green tomatoes from that organic farm…

fiddlehead ferns, ramps and morels were in season and seemed the choice with tender shoulder of veal…

the store had some wonderful goat cheeses from all over the world…

and ripe cherries and rhubarb looked delightful on top of freshly baked angel food cake, especially when the rhubarb was whipped into a zabaglione…

this little piggy stayed home…

and searched the wine cellar, finding some perfect little choices…

N.V. Veuve Clicquot Brut
1995 Dr. Konstantin Frank Johanisberg Riesling
1990 Eyrie Vineyards Pinot Noir Reserve
1975 Mastroberardino Lacryma Christi del Vesuvio
1975 Château Duhart-Milon-Rothschild Pauillac
1994 Jean-René Germanier “mitis” Amigne de Vétroz

this little piggy had roast beef…

so he was obviously at someone else’s dinner…

this little piggy had none…

him too.

The salmon over fried green tomatoes

Friends Bob on the left and Frank on the right, flanking boyfriend Mark, all confronting the angel food cake.

Dinner Menus - Second Sunday Supper Circle

The Reinterpretation of the Classic Cocktail

Dan P.Sunday, May 11, 19970

So in this one, I took classic cocktail recipes and used them as inspirations for the dishes served.

The Reinterpretation of the
Classic Cocktail
at
The Second Sunday Supper
Circle

Sunday, May 11, 1997

Sidecar: 1½ ounces brandy, ¾ ounce triple sec, ½ ounce lemon juice

Sea Scallop Ceviche
N.V. Billecart-Salmon Brut Rosé Champagne

Peach Daiquiri: 2 ounces light rum, ½ ounce lime juice, 1 teaspoon sugar syrup, ½ ripe peach, diced

Sweetbread & Crayfish Terrine with Peach-Rum Sauce
1995 Expressions Viognier

Black Velvet: ½ pint Guiness stout, ½ pint champagne

Black Velvet Marinated Beef Filet
1979 Château Peyrabon

Martini: 2 ounces gin, ½ teaspoon dry vermouth, olive or lemon twist

Spiced Duck Breasts with Green Olive Salsa
Mashed Turnips
1993 Baron de la Charrière Maranges

Port Milk Punch: 4 ounces port, 1 cup milk, 1 teaspoon honey, grated nutmeg

Selection of Cheddar Cheeses:
Montgomery, Grafton, Aaron Truckle & Llangfollen
1977 Dow Vintage Port

Alabama Slammer: 1 ounce amaretto, 1 ounce southern comfort, ½ ounce sloe gin, 4 ounces orange juice

Almond-Plum Cake with Southern Comfort Sauce
Coffee

The table

Scallop ceviche

Friend and Chef Fortunato Nicotra from Felidia

His girlfriend at the time, Francoise, showing off one of the dishes, though I’m not sure which one I presented wrapped in nori – maybe the duck? Then him again, and my friend Bob in the background.