AMUSE: Edible Parmesan Rocks
SOUP: Dried Carrots, Beets and Onion with Vegetable Consomme
SALAD: Zucchini Two Ways: Grilled and Crudo
Pasta: House-Made Chive Blossom Pasta with Caper Butter
Entree: Brisket with Crepes and Slaw
Welcome.
Thursday, April 14, 2011
Spring Restaurant Week 2
This week was highlighted with some incredibly creative dishes. To begin with we re-created a Noma inspired dish for our amuse. Noma is a Norwegian restaurant that was just voted the best restaurant in the world. We also gave an upscale twist to our soup based on Cup of Noodles.
AMUSE: Edible Parmesan Rocks
SOUP: Dried Carrots, Beets and Onion with Vegetable Consomme
SALAD: Zucchini Two Ways: Grilled and Crudo
Pasta: House-Made Chive Blossom Pasta with Caper Butter
Entree: Brisket with Crepes and Slaw
DESSERT: Parmesan Cake with Goat Cheese and Honey Tuile
AMUSE: Edible Parmesan Rocks
SOUP: Dried Carrots, Beets and Onion with Vegetable Consomme
SALAD: Zucchini Two Ways: Grilled and Crudo
Pasta: House-Made Chive Blossom Pasta with Caper Butter
Entree: Brisket with Crepes and Slaw
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