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6 October 2011: 5-Course Chef's Tasting 70

The document appears to be a menu from a restaurant listing various appetizers, entrees, and tasting menus with their prices. It includes items like a first course of baby arugula salad with goat cheese and beets, a third course of pastrami spiced sturgeon with roasted cabbage and beets, and tasting menus ranging from $70 for 5 courses to $90 for 7 courses.

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Kireet Reddy
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74 views

6 October 2011: 5-Course Chef's Tasting 70

The document appears to be a menu from a restaurant listing various appetizers, entrees, and tasting menus with their prices. It includes items like a first course of baby arugula salad with goat cheese and beets, a third course of pastrami spiced sturgeon with roasted cabbage and beets, and tasting menus ranging from $70 for 5 courses to $90 for 7 courses.

Uploaded by

Kireet Reddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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6 October 2011

First baby arugula salad. laura chenel chvre. beets. sweet and spicy pecans. dried cherries. sherry vinaigrette. tartar of columbia river king salmon. pickled onion. farm egg. cucumber. capers. crispy potatoes. sapelo island clam chowder. aromatics. bentons bacon. poached grouper. house made oyster crackers. 10. 13. 9.

Third pastrami spiced columbia river sturgeon. roasted cabbage. dill. roasted beets. candied garlic-apple gastrique. wood grilled hudson valley duck breast. homefries. cotechino. scrambled egg mousseline. maple. cheddar frico. wood grilled berkshire pork loin. smoked ham collards. grits mousseline. roasted hakurei turnips. tabasco maple mustard. wood grilled natural angus beef striploin. local chestnuts and chanterelles. 39. 30. 30. 31.

Second carnaroli risotto. roasted shiitake mushroom. braised celery. white truffle. sweet herbs. pan seared carolina trout. creamed potatoes. pickled beets. herb salad. tomato vinaigrette. wood grilled pork belly. bacon fat peanut butter. roasted belgian endive. candied quince. 13. 14. 14.

creamed mustard greens. pinot noir agrodolce.

5-course chefs tasting

70.

(vegetarian and pescatarian five course tasting available)

7-course grand tasting menu 90.


(all tasting menus require full table participation)

executive chef/owner chef de cuisine sous chef sous chef pastry chef

kevin gillespie e j hodgkinson steve mcconnell joseph ward

chrysta umberger

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