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...