Erica wrote:
> For Valentines day, I'm thinking about preparing a decadent
> seven-course meal as my present to my boyfriend. This is just a
> tentative menu, but I was hoping for some feedback. Here goes:
>
> Cold appetizer course: Gravlax over cucumber salad
> Soup course: Carrot soup or roast garlic soup
> Hot appetizer course: Proscuitto-wrapped asparagus with fontina cheese
> sauce
> Pasta course: Cappellini with braised artichoke sauce
> Intermezzo: Sorbet (not sure what kind)
> Main course: Braised lamb shanks with white beans, swiss chard, and
> Herbes de Provence
> Salad course: Fennel, orange, and red onion salad OR mixed baby greens
> with raspberries
> Dessert: Flourless chocolate cake with almonds and espresso
>
> Whaddaya think?


The carrot soup, not the roasted garlic. Garlic is hard on the breath
which is not romantic. Roasted garlic isn't as bad as raw, but garlic
still isn't associated with romance.

Portion control will be a challenge. When presented with that much rich
food, people tend to overeat. Then they collapse snoring afterwards.
But telling someone he can't have more seems miserly. I'm not saying it
can't be done, but be careful of overstuffing your guest or overstuffing
yourself. Could you cut one of the first 4 courses or switch one to
something less rich? I have no trouble with rich food from a health or
lose-weight perspective. My objection is the way several courses of
rich food start to be all the same thing on the palate. I'd make that
hot appetizer asparagus and some other vegetables (red peppers and
mushrooms?) in lemon and feta or just lemon and green herbs.

My suggestion for the sorbet is canteloupe.

As I mentioned before, rethink the white beans. Even a little gas is
not appropriate for this evening. Sweet potatoes have the advantage of
being something that appreciates long slow cooking as do the lamb
shanks. They'll go well with the chard color and flavor-wise.

I like the fennel salad though both are good.

Serve fresh strawberries and grapes with the chocolate cake. The tart
flavors will go well and make the dessert less densely rich.

You didn't mention wine. I have no idea what to suggest, but I think
there should be one. Maybe champagne. That goes with everything.

--Lia