Menu for the tasting menu
REGUAR MENU
Bison Wellington, portabella duxelle, redwine Demi
Scallop wrapped in serrano, grapefruit-sage butter, wilted spinach
Lobster Risotto, porcini, fennel, truffle
Ginger- Basil Sorbet
Crispy skin grouper, flash seared brussels sprouts leaves with pancetta, saffron vin
Lamb two ways. Roasted rack and ragout of leg of lamb with artichoke and chantrelle green peppercorn
demi
Foie gras, brioche donut, blackberry-quince compote
VEGAN MENU
Chilled avocado soup, plantain crisps, brunoise vegetables
Ginger- glazed salsify and baby carrots, fried tofu, hoisin, scallion curls
Savoy cabbage rolls stuffed with yukon fold and apples, pequillo pepper coulis
Ginger-Basil sorbet
Tempura portabella fingers, roasted zucchini, miso vinaigrette
Coconut tofu stir fry, crisp asian veg, quick cucumber, kaffir like, kecap manis
Anodyne coffee sorbet, preserved lemon, toasted hazelnut
Class Summary.
The highly anticipated tasting menu. This week we were blessed with the challenge of creating not one but two complete menus for four guests. One of the two menus had to be entirely vegan. We had two days to prep and one day of service for these menus. We had a lot of really fantastic ingredients to work with which made our work that much easier.
Production went smooth and our timing was definitely the best we have been able to do in weeks. The one aspect of our production that could use attention is more communication throughout the different menus. On a typical menu we split up the production of each dish and sometimes we tend to only concentrate on that dish. What needs to happen is to become more of a unit and become more aware of each dish that is on the menu.
REGUAR MENU
Bison Wellington, portabella duxelle, redwine Demi
Scallop wrapped in serrano, grapefruit-sage butter, wilted spinach
Lobster Risotto, porcini, fennel, truffle
Ginger- Basil Sorbet
Crispy skin grouper, flash seared brussels sprouts leaves with pancetta, saffron vin
Lamb two ways. Roasted rack and ragout of leg of lamb with artichoke and chantrelle green peppercorn
demi
Foie gras, brioche donut, blackberry-quince compote
VEGAN MENU
Chilled avocado soup, plantain crisps, brunoise vegetables
Ginger- glazed salsify and baby carrots, fried tofu, hoisin, scallion curls
Savoy cabbage rolls stuffed with yukon fold and apples, pequillo pepper coulis
Ginger-Basil sorbet
Tempura portabella fingers, roasted zucchini, miso vinaigrette
Coconut tofu stir fry, crisp asian veg, quick cucumber, kaffir like, kecap manis
Anodyne coffee sorbet, preserved lemon, toasted hazelnut
Class Summary.
The highly anticipated tasting menu. This week we were blessed with the challenge of creating not one but two complete menus for four guests. One of the two menus had to be entirely vegan. We had two days to prep and one day of service for these menus. We had a lot of really fantastic ingredients to work with which made our work that much easier.
Production went smooth and our timing was definitely the best we have been able to do in weeks. The one aspect of our production that could use attention is more communication throughout the different menus. On a typical menu we split up the production of each dish and sometimes we tend to only concentrate on that dish. What needs to happen is to become more of a unit and become more aware of each dish that is on the menu.