People frequently ask me what kind of food I cook. I was trained in French and German cuisine but my cooking is really based on bringing out the very best in each ingredient, making use of many of the world’s cuisines.

Listed below are some of the dishes that we serve in my Dining Room. Some of them are seasonal by nature, so please ask for availability as well as other suggestions.

SOUPS

• Crème Olga – a delicate soup made from chicken stock, scallions & mushrooms
• Potage Cressonnière – fresh leeks simmered in chicken stock with potatoes and watercress
• Cream of Asparagus Soup
• Roasted Eggplant Soup
• Butternut Squash and Apple Soup
• Mushroom Soup
• Cauliflower and Stilton Cheese Soup

FIRST COURSES

• Salmon in Phyllo Dough with Lobster Saffron Sauce
• Seafood Mélange in Puff Pastry
• Baked Salmon with Oriental Sauce
• Shrimp and Scallop Mousse with Beurre Blanc
• Mushrooms in Phyllo Dough
• Hearts of Palm au Gratin

SORBETS

All my sorbets are homemade with fresh fruits simmered in a light Champagne Syrup and enhanced by the Eau de Vie of the fruit, when appropriate, to enhance the flavors even further.

• Pear Cassis
• Passion Fruit Lemon
• Kiwi Champagne

MAIN COURSES

All of my meats are of the finest quality available and, whenever possible, purchased directly from small farms where they are fed and cared for in the most meticulous way.

• Filet of Beef

Served with either of the following sauces:
• Madagascar Sauce – made with beef stock, red wine,
green peppercorns and other seasonings
• Cornichon Sauce – made with shallots, white wine, white wine vinegar, tarragon mustard butter and slivered cornichons
• Périgordine Sauce – made with beef stock, Madeira, slivered black Truffles and other seasonings

• Filet of Bison

The delicate flavor and tenderness of the filet is only surpassed by the fact that the fat content of bison is equal to turkey breast, which will allow you to eat more of my desserts. The sauce is made from bison stock – red wine, balsamic vinegar plus other seasonings. It is named after the town of Madison, Virginia, where the bison are raised near my own farm.

• Roasted Loin of Veal – with Champagne Tarragon Sauce
• Roasted Loin of Veal – with Mushroom Sauce
• Leg of Lamb marinated with lemon, garlic, rosemary and soy sauce
• Chicken Vinaigre – marinated in Calvados and served with a sauce made from shallots, cider vinegar, wine mustard and other seasonings.

VEGETABLES

The majority of my vegetables are quickly sautéed, seasoning is added and steam–finished to retain their color and crispness.

• Green Beans with Shallots
• Broccoli with Pine Nuts
• Fresh Asparagus
• Julienne of Spring Vegetables
• Red and Yellow Pepper Mélange
• Sugar Snap Peas
• Zucchini with Pine Nuts
• Potatoes roasted with Shallots, Herbs and Seasonings
• Dutchess Potatoes (potato puree with egg yolks and seasonings added and piped through a pastry bag)
• Wild Rice Pilaf
• Couscous with Currants, Cinnamon and Dill
• Saffron Risotto

SALADS

I combine the freshest greens in a mixture of textures,
flavors and colors, dressed with a light hazelnut oil
dressing with toasted hazelnuts sprinkled on top.

DESSERTS

I will refrain from describing the desserts in detail here,
as it might be simply too overwhelming. But I assure you
that they have given me just about everything worth
having in life.

• Chocolate Normandie
• Pecan Nut Roll
• Coeur de Crème with Fresh Berries
• Strawberry Cheese Torte
• Caramel Glazed Apple Tart
• Frozen Souffles:

• Lemon
• Grand Marnier
• Frangelico and Praline
• Raspberry
• Spiced Rum

My basic philosophy is to start with the freshest and best ingredients available. This means I make homemade stocks the basis of all my sauces.

Everything you eat in my home is bought and prepared by me and is done with great care and love.

I believe this is what it takes to create a culinary and visual experience which you will remember for a lifetime.

Annemarie Huste