Holiday ’17 Tasting

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FIRST COURSE

 

mushroom + lentil soup

 

 

sweet potato chips, creme fraiche

SECOND COURSE

 

roasted carrots

 

 

carrot ginger puree, dressed frisee, cranberry gelee

THIRD COURSE

 

kale + roasted pear salad

 

 

candied walnuts, warm cider + tarragon dressing, blue ‘cheese’

INTERMEZZO

 

lemon rosemary sorbet

 

 

FOURTH COURSE

 

eggplant rollatini

 

 

herbed ‘ricotta’, marinara, celery root puree, toasted ‘mozzarella’ basil chips

FIFTH COURSE

 

warm fig galette

 

 

balsamic reduction, ginger oat streusel, tonka bean ice cream

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