Purple Parrot Cafe's Benefit for Extra Table at the Mississippi Museum of Art

Posted by Robert on August 15th, 2012


Purple Parrot Cafe
A benefit for Extra Table

Course One

Prince Edward Island Mussel and Blue Crab Ceviche
Madras curry, pineapple, lime, micro cilantro

Korean Shrimp bun
House-made Kimchee, house pickles

 

Course Two

Trio of Hudson Valley Foie Gras
Seared, Torchon, Brulee
Weinbach Gewurztraminer, Alsace 2009

Salad of Tomatoes, Radishes, & Beets
Ryals Dairy Goat cheese mousse, pickled black walnut, candied nuts
Dog Point Sauvignon Blanc, Marlborough 2011

Vichyssoie
Beausoleil oysters, pickled leek mignonette, Hackleback Caviar, Oregon black truffles
Duval-Leroy Brut Champagne NV

Pig Tail Corn Dog
House-made pickles, mustards, pomme frites
Rudi Pichler Federspiel Gruner Veltliner, Wachau 2007

 

Course Three

Mediterranean Branzini
House-made Chorizo, fava beans, broccoli rabe, brown butter, preserved lemon
JJ Prum Kabinett Riesling, Wehlener Sonnenhur, Mosel 2009

“Filet” of Spinalis
Smoked Royal trumpet mushrooms, porcini dust, bone marrow crisp, parsnip puree, parsley oil
Hall Cabernet Sauvignon, Napa Valley 2009

Sea Scallop
New Bedford Scallops, butter-poached Maine lobster, popcorn grits, veal bacon, sunchoke, baby swiss chard
Thierry et Pascale Matrot, Meursault 2009

Roast Squab
Granny Smith apple, grated fennel, baby Brussels sprouts, medjool date reduction
Perrin et Fils, La Gille, Gigondas 2009

 

Course Four

Sweet Potato
Beignet, blondie, sweet potato caramel, caramelized white chocolate ice cream, orange
Alvear Pedro Ximenez, Montilla-Moriles, Solera 1927

Valrhona Chocolate
Milk, bittersweet, cocoa, and Oregon black truffle ice cream
Warre’s Otima, 10 Year Old Tawny Port

Lavender Cheesecake
Ruby Red Grapefruit, Cardamom sorbet, finger lime
Elderton Botrytis Semillon, Riverina 2010

 

Course Five

Extra Table Lagniappe

Chef Jeremy Noffke
Sommelier Dusty Frierson


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