July 31st, 2012 Tasting Menu

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

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

Tasting Menu, July 10th-12th

The next tasting menu has been finalized and is posted with wine pairings! 

#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

______

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

______

Steak "Frites"

beef tenderloin, herb butter

hen of the woods mushrooms, truffled polenta fries

red wine sauce

Layer Cake Primitivo (Italy) 2008

______

Chocolate - Cherry

warm flourless valhrona chocolate cake

candied walnuts, tea forte gelee, gingerroot buttercream

morello cherry sorbet

Rosenblum Desiree Chocolate Infused Zinfandel (California)

______

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...

Tasting Menu, June 12th-14th

I've finally found the time to get this posted....

This year our Chef's Tasting Menu series will run one week in each month on Sunday, Monday & Tuesday.  The menu will be offered for seating in the bar/lounge area of the restaurant from 4-8pm.  Each month will feature a new menu.  The four course tasting menu will always include a dessert course.  Cost for the Chef's Tasting Menu, $35.  With wine pairing $50.

 #1, 2011

Chef's Tasting Menu

Georges Bank Scallop

sweet corn puree

pickled onion, red pepper relish, basil gelee

black pepper tuile

_____

Prime Carpaccio "Ravioli"

beltane farms goat cheese

mushroom puree, herb salad, grenache vinaigrette

black truffle aioli

_____

New Zealand Lamb Loin

"tater tots", caramelized zucchini, pickled cherries

rosemary pesto & chocolate lamb jus

_____

Strawberries 3 Ways:

strawberry shortcake

broken chocolate-strawberry napoleon

strawberries & balsamic



This is the 4 course menu without the wine pairings, which are presently being selected.  There are couple of additional surprises slated for service during the tastings as well.  Recipe testing is currently under way...I'll keep you posted...