From: To: Jeffrey Epstein <[email protected]> Subject: Fwd: Re: Date: Tue, 21 Sep 2010 02:32:34 +0000 I asked the chef for tomorrow for some menu ideas for the dinner, and this is what he responded with.. it all sounds amazing, but I think it's a bit too much to do hors d'oeuvres, cheese tray, erudite and dip.. what do you think? or do we just let him do his thing so you can try a wider variety of his food? Begin forwarded message: From: William Crutchley Date: Se tember 20, 2010 8:48:34 PM EDT To: Subject: Re: Re: Him. I usually taylor a menu to what is seasonal and perfectly or close to perfectly ripe. Half the battle to making something taste amazing is starting off with amazing ingredients. For what I was envisioning for tomorrow: A selection of hors d'oeuvres A small cheese tray A small vegetable erudite A dip of some sort, something warm, something Fall-ish I want to start off with a seasonal soup, a root vegetable puree paired with a sweet & nutty garnish, possibly parsnip with sugar-cured smoky bacon & hazelnuts I happen to be a master with fish, I am thinking about a tuna tare tare with some sort of functional fried garnish, Japanese flavors come to mind at present time... I will have 3 different types of proteins available: a fish, a steak and a chicken... I see the fish with notes of citrus, the beef seared with a crust of some kind, the chicken I see with smoked paprika and lemon... All three entrees will share a seasonal vegetable sides and possible seasonal starches I am iffy right now on the dessert. I don't know the tastes of the clientele, so I may opt for preparing a dessert tasting. If that is the case, each dessert tasting will contain a combination of these elements: chocolate, berry, citrus, nutty, minty, salty, spicy, hot, cold, room temperature I will have a seasonal fruit plate available Sorry I cannot give you any specifics, but this is where I am going with the menu right now. I just need to see what is avai