Greasing the Wheels....Week Two Begins~

Week two of restaurant was another one night service since we had a Monday holiday. This is our second week of only one service night. Next week will be nice when we have two nights of dinner service and we can work out all the kinks from the first night.
One of the highlights from this week was the amuse. The amuse was inspired from a recipe found in Small Things Savory one of the best books for ideas on small one-bite dishes. We made "sheets" of shrimp from blending up raw shrimp, placing it in ziplock bags and then cooking it in the bag in a flat sheet. Once the sheets were cooled, we cut strips and made a new-age shrimp cocktail.

This is what it looked like:

The Bread Course this week was one of my favorites:

Gougeres with Onion Marmalade and Savory Cream

Salad Course

Salad of Salt Cooked Beets, Pickled Root Vegetables and Mesclun Greens

Soup Course

Cauliflower Soup with Cocoa Parmesan Crisp and Beet Sauce

Pasta Course

Squash Ravioli with Pomegranate and Zucchini Dust

Entree Course

Serrano Ham Tarts with Caramelized Onions, Havarti Cheese and Mesclun Salad

Dessert Course

Blood Orange Ice Cream Cylinder, Beet Granita, 30-Second Cake and Wassail