Valentine's Day 2012

Having a special occasion for a service night is a nice change of pace. You are able to create a specific theme which you know your guests are expecting. I always like to rise to the occasion and this week we did exactly that- We were fully prepared with unique food and lots shades of RED!

AMUSE: Lobster, Blood Orange, Sake Gelee

Day Two: Ahi

BREAD:  Black Rice Filled Steamed Bun with Beet Butter

SOUP: Borscht Consomme with Sour Beet Dust and Buttermilk Panna Cotta

SALAD:  Warm Banana Squash with Barely Buzzed, Beet Gelee and Barley Crisp

Pasta: Beet Gnocchi with Cara-Cara Orange Cream, Citrus and Juustoleipa Cheese

ENTREE: Duck Confit with Caramelized Creamed Onions, Mole and Carbonated Pomegranates

DESSERT: Beet Brownie, 45-second ISI Pistachio Cake, Sangria Granita, Honey Gelato

Second Version...

Week Five- Half-Way There and Gaining Momentum~

This week we were fully booked...that was exciting! We are still being inspired by citrus, it is IN season after all- It's amazing how a plate of citrus can re-vamp your culinary spirit.
Here was our Muse for this week:

Key Lime, Lime, Satsuma Tangerine, Blood Orange, Cara Cara Orange,

Sunkist Orange, Minneola Tangerine, Seville Orange, Meyer Lemon, Lemon

AMUSE:  Tuna Tartar with Ponzu and Micro Shiso

Soup: Juniper-Apple with Molasses, Cardamom and Citrus Ash

Salad: Roasted Sunchoke with Pickled Mustard Seeds, Tomato Granola and Wild Arugula

Pasta: Rye Fettuccine with Parmesan, Dates and Creamed Leeks

Entree: Pork Tamale

 

Dessert: Mocha Porter Cake with Whoopie Pie Gelato, Meyer Lemon Curd and Oatmeal

Week Three Winter Restaurant

This week was our first week to have a two-night service. It's nice to work out the kinks from the first night and then hopefully have smooth sailing the second. Although we still are waiting for the word to get out about us being open for dinner, our food is getting more exciting each week~

AMUSE: Mango with Currant Balsamic and Macadamia

BREAD: Red Wine Pretzel with Fig Butter (on our house-made granite plates)

SALAD:  Crispy Pork Belly, Warm Fingerling, Jicama, Butter Lettuce and Maytag Bleu

PASTA: Sweet Potato Ravioli with Spicy Amaretto and Fried Creminelli Varzi

ENTREE: Grilled Eggplant with Bulgar, Currant and Tomato Chutney, Indian Cippolini Onion Rings

DESSERT: Beet Cake, Charcoal Honeycomb, Brûléed Oranges, Marjoram-Mint Gelato