Week 4

Week Four brought some business to the restaurant! We had a group of 22 people come down from Park City in a snow storm for lunch on Tuesday and then another full night of guests for dinner on Wednesday. The students put their heads down and got the job done! The food was bright and wonderful, just the way it should be for Spring.

AMUSE: Purple Haze Goat Cheese, Blackberries and Fig Balsamic

SOUP: Watercress with Smoked Pea Tendril Cream and Parmesan Froth

SALAD: Grilled Cesar with Liquid Crouton and Artichoke

PASTA: Italian Orzo with Tomato Confit and Focaccia Gremolata

ENTREE: Savory Bread Pudding with Rhubarb Compote, Chips and Wild Mushrooms

DESSERT: "Broken Flower Pot" Mocha Porter Cake with Carbonated Seville Curd, Caramelized White Chocolate, Curried Granola and Frozen Vanilla Bean Pudding!