Week 10 of Evening Savory Palate....

The clock is running out and this is our last full two nights of service. I am finally loosening my grip on the menu and allowing the students more control over the menu. I probably should have done this more...they come up with incredible ideas!

AMUSE: Spherified Honey with Beehive Teahive Cheese (local cheddar cheese with Bergamot Essence and Black Tea Flavored Rind)

BREAD: Beet and Zucchini with Salted Pistachio and Apple Cider Tarragon Butter

SOUP: Hungarian Mushroom Soup with Pasilla Chile Gelee, Banana Pepper Bread Cheese

SALAD:  Grilled Eggplant and Roasted Roma with Burrata Cheese and Oyster Mushrooms

PASTA: Japanese Risotto with Snow Crab, Tangerine and Cara Cara Orange Reductions

ENTREE: Buffalo Flank Steak with Grilled Sweet Peppers, Quinoa, Green Goddess Dressing and Pickles

DESSERT:  Hazelnut-Smoked Salt Brownie with Baked Coconut Doughnut and Butternut Jam