Chef Maxwell's Restaurant
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Michael Bermant, MD - Board Certified by the American Board of Plastic Surgery
Culinary Artistry
at Chef
Maxwell's
Restaurant and Catering Company
421 East Franklin
Street
Richmond,
Virginia
(804) 649-8599
Chef John Maxwell, CEC
Maitre Rotisseur
Click on the pictures or links show the details of that course.
Hors d'oeuvre
| Profiterole Romano Filled with Confit of Duck and Dried cranberries |  |
Mignon of Swordfish Wrapped in Tuna Pastrami |  |
| Carpaccio of Beef Tenderloin on Crispy Corn Crepes '97 Muller Thurgau DOC Historae Tentino |
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in Saffron Fumet with Filo Crisp and Salsa Cru '96 Le Grane Rochoy Sancerre |
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with Asiago Cream and Wild Mushrooms '97 Nebbiolo Teo Costa "Batajot" Piedmonte |
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Medallions of Summerfield Farms Veal with Seared Fois Gras, Blackberry Demi-Glace Roasted Apple Linguini and Medley of Peas and Beans '96 Domaine du Grand Coulet Chateauneuf du Pape |
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with Espresso Syrup and Grilled Orange Cream Passito DI Pantelleria, DOC Terre Dei Sese, "Le Conche" Pantelleris Moscato Freshly Roasted Sumatra Coffee |
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