Georges Perrier Taking Over Mica for a Week in May
So much for Perrier being retired. Chip Roman posted on Facebook that he is handing over the reins of Mica to friend and mentor, Georges Perrier. From Chip Roman’s Facebook page:
My friend and mentor chef Georges Perrier will be taking over my Mica Restaurant from May 7th through May 11. A la carte and tasting menus will be available. He will be creating his signature dishes that made Philly famous. Items will range from $10 to about $30 bucks. My staff and I will be following his command that week. Please call 267-335-3912. The menu will be on our mica website shortly. Reservations strongly recommended .
1st Course
Purple Top Asparagus Salad
Sauce Gribiche, Fines Herbs and Salmon Caviar
English Pea Veloute
Magret Duck Confit, Pumpernickel and Crème Fraiche
Mille-Feuille de Saumon Fume avec sa Salade de Concombres
Layered Terrine of House Smoked Salmon with Cucumber Salad
Salade de Cailles
Salad of Quails with Mache in Raspberry Hazelnut Vinaigrette
Ravioli de Champignons, Sauce Ivoire 9
Mushroom Ravioli with Ivory Sauce
2nd Course
Escargot au Champagne
Snails in Champagne with Hazelnut-Chartreuse Butter
Ravioli de Foie Gras, Sauce Perrigourdine
Foie Gras Ravioli with Black Truffle Sauce
Veal Sweetbreads “Pithivier”
English Peas, Ham and Tarragon
Galette de Crabe “Le Bec-Fin”
Le Bec-Fin Crab Cake with Light Mustard Sauce
Main course
Medaillons de Veau aux Morilles
Medallions of Veal with Wild Morel Mushrooms
Tournadoes de Boeuf, Sauce Medoc
Fillet of Beef in Bordeaux Wine Sauce
Loup sur sa Peau Croustillante a l’Orientale
Black Sea Bass Cooked on its Crispy Skin, Asian Style
Quenelles de Brochet a l’Americaine
Feather-light Pike Dumplings in Lobster Sauce
Dessert Menu
Souffle Glace Grand Marnier
Frozen Grand Marnier Souffle
Blancs en Neige aux Framboises Deguisees
Floating Islands with Caramelized Raspberries
Gateau St. Nizier
Flourless Chocolate Cake
Soupe de Fruits, Sauce Banane et Citron Vert
Summer Fruit Soup with Banana Lime Sauce
Mica [Official Site]
Photo by Samuel Markey
