MENU FOR CHARLIE PALMER
Sauteed sea scallops with corn ragout and balsamic reduction
Composed beet and goat cheese salad with oranges and rainbow micro greens
grilled cheese and tomato soup
Prosciutto crusted monkfish medallions with bended haricot verts, bean puree and sage vinaigrette
miniature croissant french toast with fresh berries and extra maple syrup
Chefs Critiques
Soup: the soup flavor was spot on but the broiled cheese needed work and the fried basil was an approriate garnish.
Scallops: they were a tad bit underdone
Monkfish: Monkfish was seasoned well and cooked properly. Slicing the monkfish gives the illusion that there is more food on the plate than there actually is. the black garlic sauce would have worked better with a stronger base flavor like a veal stock.
Beet salad: Beets could have been sliced thinner but the different colors made the dish very appealing.
Sauteed sea scallops with corn ragout and balsamic reduction
Composed beet and goat cheese salad with oranges and rainbow micro greens
grilled cheese and tomato soup
Prosciutto crusted monkfish medallions with bended haricot verts, bean puree and sage vinaigrette
miniature croissant french toast with fresh berries and extra maple syrup
Chefs Critiques
Soup: the soup flavor was spot on but the broiled cheese needed work and the fried basil was an approriate garnish.
Scallops: they were a tad bit underdone
Monkfish: Monkfish was seasoned well and cooked properly. Slicing the monkfish gives the illusion that there is more food on the plate than there actually is. the black garlic sauce would have worked better with a stronger base flavor like a veal stock.
Beet salad: Beets could have been sliced thinner but the different colors made the dish very appealing.