Past Events

Sixteen Restaurant - Trump Hotel with Chef Thomas Lents — Event Menu

Hors D’oeuvres
- Dayboat scallop crudo with blood orange
- Beef carpaccio with truffle fondue
- Warm potato and leek soup with crispy leek
- Crispy duroc pork belly with pickled black trumpets

Dinner
Seasonal Amuse Bouche
- 1999 Champagne Bruno Paillard Brut

King Crab and Oscetra Caviar with Citron & Fennel
- 2006 Paul Pillot Chassagne-Montrachet 1er Cru Clos St. Jean

Ragout of Wild Mushrooms and Lobster Chateau Chalon Emulsion
- 2007 Clos des Papes Chateauneuf-du-Pape

Poached Duck Foie Gras in a delicate Ginger and Leek Bouillon
- 2008 Martin Schaetzel Gewurztraminer Cuvee Reserve

Black Truffle and Lardo Enrobed Sturgeon with Artichokes
- 1995 Arnoul Clos de Vougeot Grand Cru

Beef Cheeks, Pomme Puree, Brussel Sprouts, Bone Marrow and Oxtail Jus
- 1990 Chateau Cos d"Estourne

Blue d’Auvergne, Lambs Lettuce, Quince Vinegar and
Toasted Pistachio Shortbread
- 2005 De Lille Cellars Chaleur Estate Proprietary Blend

Almond Cake, Poached Cranberries, Sour Cherry Jelly
and Redcurrant Ice Milk
- 2007 Keller Westhofener Kirchspiel Riesling Auslese