Duke Gerom's 12-Course Meal Menu

This elaborate menu was used at the Duke of Elkur's Grand Ball on 22 Niphonel's, 12090.
Course 1: Hors d'oeuvres. This course is served with cocktails as guests are arriving and being seated. These are finger foods that can be held and eaten with one hand, leaving the other free for the cocktail glass. "A delight to the eyes."

• Goat cheese crostini with a fig and olive tapenade
• Zucchini fritters
• Shallot and pancetta on stonemeal corn tortillas

Course 2: Amuse-bouche. This course is the first one to guests in their seats at the table, served already plated on small plates placed on top of the stack. These are intended to stimulate the appetite with a small, powerful taste, and should hint at the flavors to come in the next course(s).

• Sweet potato chips with goat cheese and caviar
• Caprese bites in a basil vinaigrette
• Pea soup with finely diced fried bacon served in a tall shot glass

Course 3: Soup. Should be related to the season and to the flavors of the rest of the meal, and must be light or a small portion to avoid filling up the guests too soon. Dipped from the tureen into the guest's plated soup bowl.

• Araci white bean and roasted garlic soup
• Pumpkin sage bisque
• Cold melon and basil soup

Course 4: Appetizer. The introduction of the main courses of the meal, served on small serving trays for guests to take their choice(s) and plate on the top plate on the stack.

• Charred broccoli with hot Pantanhi peppers and pickled sweet onions
• Mushrooms stuffed with Pecorino Romano cheese, chopped garlic and bread crumbs
• Candied carrots with honey, cumin and paprika

Course 5: Salad. Generally an assortment of related raw vegetables with a flavorful dressing. Ingredients should come from the gardens on-premise whenever possible. Brought to the table from the kitchen, plated where the previous course was removed on top of the stack.

• Fresh Butter lettuce with fresh tomatoes, baby onions and Mozzarella dices in a tart vinagrette topped with two turns of ground pepper
• Fresh green and red shredded cabbage with diced carrots, walnuts and peanuts in a sweet coconut dressing
• Traditional Khazigiri salad with fresh lettuce, black olives, chopped red onion and feta cheese with a cucumber-dill cream dressing

Course 6: Fish. A flavorful light portion, and the final course that is accompanied by the dry white dinner wine choice. Salad is removed and this is served onto the next plate in the stack.

• Grilled Salmon in a soy sauce marinade
• Lemon garlic tilapia
• Crispy river trout with a parsley-sweet onion vinaigrette

Course 7: First Main Course. Accompanied by a light rose or zinfandel. Usually a white meat, plated and brought from the kitchen and served on top of the main course plate.

• Spicy lemon chicken
• Roasted duck in a orange-ginger glaze
• Deep-fried cornish hen with a honey-burboun glaze

Course 8: Palate cleanser. Served with iced lemon water; the rose glasses are refilled if the guest desires, or removed. The lemon water remains on the table and is then refilled throughout the remaining meal.

• Thick cucumber slices dressed with dill and parsley
• Melon sorbet
• Crisp fresh celery drizzled with basil vinaigrette

Course 9: Second Main Course. Accompanied by a hearty red wine. Served onto the main course plate.

• Lamb breast stuffed with lemon, ricotta and oregano, with wild rice
• Grilled flatiron steak with rosemary potatoes
• Herb-crusted venison medallions

Course 10: Cheese. Platters of cheeses and accompaniments are placed between the guests as the main course plates and any remaining plates from other courses are removed. The red wine remains.

• A variety of aged, soft, firm, sweet, dry and blue cheeses
• A selection of soft and toasted breads and crackers
• Caramelized onions, sweet jams, spicy mustards, chutneys, candied nuts and diced pistachios

Course 11: Dessert. The red wine glasses are removed and replaced with dessert wine on the table. Coffee and tea are offered from the cart to the coffee cup in the place setting. This is a sweet and decadent course.

• Rich flourless chocolate cake with a port wine drizzle
• Lemon pastries iced with sweet cream cheese
• Cheesecake with berry syrup

Course 12: Mignardise. At the end of the meal, tiny, bite-sized desserts or pastries are served on small plates with tea, coffee, port, brandy or scotch. All other plates and glassware except for lemon water are removed. Tobacco pipes are placed and filled for guests who wish to partake of the house tobacco.

• Crystal-candied cherries and candied orange slices
• Miniature lemon madeleine biscuits
• Caramel-chocolate teardrops

Read the Document

Duke Gerom's 12-Course Meal Menu

Course 1: Hors d'oeuvres. This course is served with cocktails as guests are arriving and being seated. These are finger foods that can be held and eaten with one hand, leaving the other free for the cocktail glass. "A delight to the eyes."

• Goat cheese crostini with a fig and olive tapenade
• Zucchini fritters
• Shallot and pancetta on stonemeal corn tortillas

Course 2: Amuse-bouche. This course is the first one to guests in their seats at the table, served already plated on small plates placed on top of the stack. These are intended to stimulate the appetite with a small, powerful taste, and should hint at the flavors to come in the next course(s).

• Sweet potato chips with goat cheese and caviar
• Caprese bites in a basil vinaigrette
• Pea soup with finely diced fried bacon served in a tall shot glass

Course 3: Soup. Should be related to the season and to the flavors of the rest of the meal, and must be light or a small portion to avoid filling up the guests too soon. Dipped from the tureen into the guest's plated soup bowl.

• Araci white bean and roasted garlic soup
• Pumpkin sage bisque
• Cold melon and basil soup

Course 4: Appetizer. The introduction of the main courses of the meal, served on small serving trays for guests to take their choice(s) and plate on the top plate on the stack.

• Charred broccoli with hot Pantanhi peppers and pickled sweet onions
• Mushrooms stuffed with Pecorino Romano cheese, chopped garlic and bread crumbs
• Candied carrots with honey, cumin and paprika

Course 5: Salad. Generally an assortment of related raw vegetables with a flavorful dressing. Ingredients should come from the gardens on-premise whenever possible. Brought to the table from the kitchen, plated where the previous course was removed on top of the stack.

• Fresh Butter lettuce with fresh tomatoes, baby onions and Mozzarella dices in a tart vinagrette topped with two turns of ground pepper
• Fresh green and red shredded cabbage with diced carrots, walnuts and peanuts in a sweet coconut dressing
• Traditional Khazigiri salad with fresh lettuce, black olives, chopped red onion and feta cheese with a cucumber-dill cream dressing

Course 6: Fish. A flavorful light portion, and the final course that is accompanied by the dry white dinner wine choice. Salad is removed and this is served onto the next plate in the stack.

• Grilled Salmon in a soy sauce marinade
• Lemon garlic tilapia
• Crispy river trout with a parsley-sweet onion vinaigrette

Course 7: First Main Course. Accompanied by a light rose or zinfandel. Usually a white meat, plated and brought from the kitchen and served on top of the main course plate.

• Spicy lemon chicken
• Roasted duck in a orange-ginger glaze
• Deep-fried cornish hen with a honey-burboun glaze

Course 8: Palate cleanser. Served with iced lemon water; the rose glasses are refilled if the guest desires, or removed. The lemon water remains on the table and is then refilled throughout the remaining meal.

• Thick cucumber slices dressed with dill and parsley
• Melon sorbet
• Crisp fresh celery drizzled with basil vinaigrette

Course 9: Second Main Course. Accompanied by a hearty red wine. Served onto the main course plate.

• Lamb breast stuffed with lemon, ricotta and oregano, with wild rice
• Grilled flatiron steak with rosemary potatoes
• Herb-crusted venison medallions

Course 10: Cheese. Platters of cheeses and accompaniments are placed between the guests as the main course plates and any remaining plates from other courses are removed. The red wine remains.

• A variety of aged, soft, firm, sweet, dry and blue cheeses
• A selection of soft and toasted breads and crackers
• Caramelized onions, sweet jams, spicy mustards, chutneys, candied nuts and diced pistachios

Course 11: Dessert. The red wine glasses are removed and replaced with dessert wine on the table. Coffee and tea are offered from the cart to the coffee cup in the place setting. This is a sweet and decadent course.

• Rich flourless chocolate cake with a port wine drizzle
• Lemon pastries iced with sweet cream cheese
• Cheesecake with berry syrup

Course 12: Mignardise. At the end of the meal, tiny, bite-sized desserts or pastries are served on small plates with tea, coffee, port, brandy or scotch. All other plates and glassware except for lemon water are removed. Tobacco pipes are placed and filled for guests who wish to partake of the house tobacco.

• Crystal-candied cherries and candied orange slices
• Miniature lemon madeleine biscuits
• Caramel-chocolate teardrops

Close