#2, 2011
Chef's Tasting Menu
Acadian Redfish
chive gnocchi
tomato "tartare", french beans, micro parsley
roasted tomato butter sauce
Tierruca Reserve Sauvignon Blanc (Chile) 2009
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Scallop & Bacon
fennel puree, shaved celery salad
vanilla infused olive oil, orange gastrique
applewood bacon ice cream, seared scallop
Sonoma Cutrer Chardonnay (Russian River Valley) 2008
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Steak "Frites"
beef tenderloin, herb butter
hen of the woods mushrooms, truffled polenta fries
red wine sauce
Layer Cake Primitivo (Italy) 2008
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Chocolate - Cherry
warm flourless valhrona chocolate cake
candied walnuts, tea forte gelee, gingerroot buttercream
morello cherry sorbet
Rosenblum Desiree Chocolate Infused Zinfandel (California)
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TASTING MENU: $35 with WINE PAIRING: $50
Recipe testing is underway and we have been documenting some of the tests with photographs, I just have to find the time to get together a "test recipe" posting...Thus far testing has been going very well, I'm very excited to report that we've made improvements to our Bacon Ice Cream! There is a busy week ahead of us in the kitchen but I'll make every effort to get some test photos posted...
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