Tasting Menu, September 18th - 20th

So here's the finalized menu for the upcoming September contribution to the Summer Chef's Tasting Series...with this menu we celebrate/welcome the coming change of season and feature some autumnal food stuffs...

#4, 2011

Chef's Tasting Menu

Gravlax

house cured atlantic salmon

roasted beets, cucumber crema, american caviar

caraway-dill cracker

Domaine St. Michelle Brut sparkling wine (Washington)

_______

Slow Cooked Berkshire Bacon

snake river farms kurobuta pork belly

celeriac puree, shaved fennel-orange salad, green apple gelee

maple-ham jus

King Estate Pinot Noir (Oregon) 2009

_______

Pan Seared Beef Tenderloin

potato mille feuille

glazed pearl onions & shiitake mushroom "mousse"

espresso-vanilla demi glace

Altico Syrah (Spain) 2006

_______

Gingerbread - Pumpkin

roasted sugar pumpkin ice cream

pickled cherries, chocolate brittle gel, candied pepitas

gingerbread semifreddo

caramel anglaise

Campbell's Rutherglen Muscat (Australia)

TASTING MENU:  $35  with WINE PAIRING:  $50


my culinary team and I have got our hands full to prepare for this menu.  We've already done testing on the chocolate brittle gel, the potato mille feuille and also have been running test on an amuse bouche!  This menu is nearly sold out but some slots are still available