Our bread course was a Brazilian cheese puff served with dehydrated apples, red pepper, baked parsnip, pickled jicama and Creminelli Parzi.
The soup was: Roasted Tomatillo, Black Garlic, Crispy Cilantro and Radish
With the salad we brought a bunch of new flavors to the table with the smoked vegetables, arugula and chocolate sichuan peppercorn crutons.
The pasta dish was a wonderful potato gnocchi with mushroom sabayon and barely buzzed cheese.
Our entree for the evening was corned beef with a saurkraut froth, green bean confit and rye crumble...my new favorite component to a dish-
Our dessert brought the bold out in our lemon poppy seed cake with black rice, fennel gelato and a seville orange curd.
No comments:
Post a Comment