January Full Moon Dinner

The first Full Moon Dinner of 2019 was held under the spectacular January supermoon, when the moon’s orbit brought it closest to Earth causing the full moon to appear larger than normal in the night sky. To celebrate this special lunar event Chef Lori designed her menu, themed Packages and Parcels, to be both familiar and unique. Her gourmet vegetarian dishes delivered classic cooking but with a contemporary interpretation which invigorated the menu with fresh, new flavors that elevated the well known to the uniquely unforgettable for one night only. This was the first vegetarian Full Moon Dinner since the 2017 hurricanes, a healthy start for the new year with non-alcoholic mocktail drink pairings (though cocktail add-ons were also available for each drink course).

Amuse: Chilled Pea Soup with Lemon Cream

Amuse: Chilled Pea Soup with Lemon Cream

First Course: Beet and Goat Cheese Napoleon, Hazelnut Vinaigrette

First Course: Beet and Goat Cheese Napoleon, Hazelnut Vinaigrette

First Course Drink Pairing: Blackberry-Vanilla Mojito

First Course Drink Pairing: Blackberry-Vanilla Mojito

Chef Lori delighted diners by starting the January Full Moon Dinner with a surprise amuse of chilled pea soup with lemon cream, a quick crisp note to wake up the diners’ palates. She followed the amuse with a first course which was a beet and goat cheese napoleon with hazelnut vinaigrette. The dish’s deep flavors were paired with a blackberry vanilla mojito mocktail (white rum added for the cocktail pairing).

(Top Left) Intermezzo: Cucumber Lime Granita (Bottom Left and Right) Second Course: Portobello Wellington With Mushroom Herb Jus

(Top Left) Intermezzo: Cucumber Lime Granita (Bottom Left and Right) Second Course: Portobello Wellington With Mushroom Herb Jus

Between the first and second course Chef Lori surprised guests with another bonus course, a refreshing, handmade cucumber lime granita. The cooling palate cleanser prepared diners for the main course of the evening, a Portobello Wellington with mushroom herb jus. The earthiness of the dish was complimented by a fruity and refreshing orange and mint mocktail with a Stoli vodka shot added for those enjoying cocktails with their Full Moon Dinner. 

 
Dessert Course: Lemon Raspberry Trifle

Dessert Course: Lemon Raspberry Trifle

Dessert Course: Lemon Raspberry Trifle

Dessert Course: Lemon Raspberry Trifle

 

The final course of the evening was a lemon raspberry trifle with layers of rich custard, sponge cake, and fresh fruit. To pair with dessert diners having the mocktail drink pairing enjoyed a glass of sparkling cider; diners having the cocktail pairings were poured a glass of Cava, a sparking wine from Spain.

Thank you to all the diners who joined the January Packages and Parcels Full Moon Dinner. The next Full Moon Dinner is Tuesday, February 19th at Lucky Chops Lounge. The theme is Lovely Little Things, a celebration of the little things in life, with a 5 course menu designed by Chef Lori (full menu below). Make your reservation now by calling 340-690-3868.

FMD group Jan.jpg

Feb FMD menu pic.jpg