Agnolotti (Italian for priests caps, small crescent shaped raviolis) are filled with goat, marscopone and Parmigiano-Reggiano cheeses with herbs and chopped shrimp, topped with Sweet Maine Shrimp and a Corn and Butter sauce. Originally the menu called for an Orange-Dusted Stone Crab with Kumquat Marmalade but it was decided that the marmalade would over power the Champagne Veuve Clicquot Vintage Réserve 1995 so a Celeriac salad with a Cucumber Gelee was substituted.
The last component for the Shellfish Tasting plate is the Maine Lobster Cappuccino. It is served in cappuccino cups, toped with foam made from fennel, milk and Sambuca accompanied by a tiny Cappuccino spoon. A full sized Cappuccino machine was brought along just for this garnish.
The next course is the Fillet of John Dory with Fennel, Cardoon, and Bean Cassoulet is served with Champagne Veuve Clicquot La Grande Dame 1993. The John Dory, Chef Robert's favorite fish was kissed (sauted in a hot pan on one side ¾ of the way and then warmed at service. This technique is from Chef Christian Delouvrier). Cover with a dome and out it goes. Immediately after the last fish plate goes out the line is scrubbed and set for the main course.
