New England Clam Bake Themed Tasting Menu:
Tuesday, July 31 2012
1st Course:
Georges Bank Scallops
baby frisee, roasted asparagus, creamy lemon-truffle dressing, polenta croutons
banyuls vinegar
2nd Course:
Pan Roasted Blue Hill Bay Mussels
roasted fennel, candied tomatoes, preserved lemon, grilled focaccia
3rd Course:
Seared Filet Mignon & Butter Poached Lobster Tail
creamed local corn, potato croquettes, pickled watermelon
cabernet demi glace, shellfish emulsion
4th Course:
Blueberry Croustade
Beltane Farms chevre ice cream, lemon curd, thyme
The menu above is the final draft of the menu for the upcoming tasting. The wine pairings are nearly complete but we still have a few tests to run before finalizing that. I hope to post those in the next few days. We are also hard at work testing Non Alcoholic beverages to pair with each course, as something new to offer our guests, specifically those who aren't drinkers or are under the legal age. The "soft cocktails" are nearly determined and testing on those is scheduled to be complete by Monday evening. Perhaps I'll snap some pics.
The photos below are a bunch of random pics from the testing that my team and I have been doing for the past several weeks...
...I hope you enjoyed this random installment of food porn. Hope to see you soon
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