Tuesday, April 20, 2010

~menu for private dinner~


~tuna crudo

~“surf and turf”
braised pork belly and caramelized sea scallop
cauliflower puree, matchstick apples and pommery mustard gastrique

~rocket, figs, prosciutto, toasted almonds and chevre cheese
honey prosecco vinaigrette

~parma ham wrapped medallions of veal tenderloin
slow poached amish egg, artichoke barigoule, tomato fondue, and grana padano


~pan roasted halibut
hand crafted potato gnocchi, spring pea and wild mushroom ragout
pea tendrils and ramp pistou

No comments: