Dinner service went from having about 12 people on Tuesday to an overbooked, full house on Wednesday. This week's menu flowed around Thai flavors. Being as the fact we had two full days of dinner service, we took advantage of the opportunity to fix aspects of the menu that we weren't the biggest fans of on the first day. We were able to adjust the menu and improve the dishes. I was really happy with the adjustments and I think the diners were as well. The biggest change came to our pasta dish. On Tuesday's dinner service thick soba noodles were served in a room temperature broth. To improve the dish for the second day of service, the noodles were coated with a Thai peanut sauced, served warm with Asian Slaw. It was a delightful change both aesthetically and taste.
Amuse Bouche
Shrimp Spring Rolls with Bell Peppers and a Soy-Hoisin Gelee
Bread Course
Onion Bread with Beehive Rosemary Cheddar Butter
Soup Course
Potato, Asiago, Garlic Soup with Bacon Arugula Gelee
Salad Course
Butternut Squash Terrine with Potato Honey Bread and Huckleberry Gastrique
Pasta Course
Udon Noodles with Thai Peanut Sauce, Asian Slaw, Pickled Cucumbers, Edamame,
Pomegranate Seeds with a Caramelized Onion Crisp
Entree Course
Thai Style Halibut with Fried Coconut Risotto Cake, Curry Sauce, and Braised Pineapple
Intermezzo Course
Cucumber, Lime, Pineapple and Apple Granita
Dessert Course
Chinese Five Spice Fritter, Tamarind-Honey Ice Cream, Cilantro Whipped Cream and Sesame Paint
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