Our First Degustation Menu

wilburcoxjr — Mon, 05 Jul 2010 14:58:53 +0000

So we checked the answering machine at work last night before we left, and there was quite an interesting message on the recorder. A couple had called and asked if we could do a Degustation menu for them and pair it with wine. This was a no brainer, and we as a team jumped at the opportunity. This was the first time any one has called in almost a year, and basically asked us to give them our best shot. We pulled out some of the big guns, and I think that we crushed it out of the park as a team. Thank you to my crew, Rob for pairing the wines, and of course the customer. The menu is as follows.

Compressed Yellow Watermelon, Cherries, Feta, Watermelon Paint, Cantaloupe Paint, Pickled Watermelon Rind, Mache, Saba Vinegar

Salmon Crudo, Togarashi, Avocado Carpaccio, Granny Smith, Jicima, Puffed Old World Grains, Yuzu, Baby Cocoanuts, “powders”

Speck Wrapped Hamachi “Toro”, Silver Queen Corn, Cherries, Smoked Balsamic

Braised Veal Cheek, Vanilla Corn Puree, Sous Vide Confit Potato, Mache

128° Sous Vide Lamb Loin, English Peas, Tamarind BBQ Lamb Ribs

Chesapeake Striped Bass, Short Rib Ragout, Foie Gras Emulsion, Pickled Peach

Meyer Lemon Bar, Blueberry Jam, Blueberry Sorbet, Italian Meringue

Salmon with lentils

wilburcoxjr — Sun, 01 Jun 2008 16:53:07 +0000

Crispy skin, squid ink puree, beluga lentils, fennel coulis, and sauce Vierge`

One Chef Obsessed » salmon

Our First Degustation Menu

Salmon with lentils