A Tasting Menu

Yesterday I did a 9 Course Tasting Menu for a friend of mine.  I did the entire menu out of my home kitchen, which is quite small and cramped, just like most of the places I work.  It seemed to be a smashing success, but you can be the judge of that.

Hand Harvested Diver Scallop

Persimmon Vinegar Gastrique, Blood Orange, Black Lava Sea Salt, Mint, Greek Olive Oil


Butternut Squash Ravioli

Beurre Noisette, Sage, Toasted Pumpkin Seeds, Pancetta, Parmesan


Chilean Sea Bass

Polenta, Roasted Cipollini Onions, Soppresatta, Crab-Tomato Broth



Petite Chops, Confit Leg, Seared Tenderloin, Mustard-Herb Spaetzle, Braised Red Cabbage, Mustard Sauce, and Cabbage Foam


Duo Of Game Bird

Squab: Seared Breast, Confit Leg Spring Roll, Carrot Puree, Fermented Chili Caramel, Tamarind Glaze

Hudson Valley Duck Breast: Hen’s of the Woods mushrooms, Shaved Torchon, Kumquat Jam


Ricotta Gnocchi

Braised Oxtail, White Truffle, Parmesan


Elk Tenderloin

Coriander and Black Pepper, Bacon/Chestnut/King Oyster Ragout, Tiny Carrots, Willy’s Back Yard Hot Sauce


Sugar Roasted Pineapple Carpaccio

Macaroon, Coconut Ice Cream, Whipped Pineapple, Mint-Cilanto Oil


One Response to “A Tasting Menu”

  1. Oh my goodness. Sensationally creative and wonderful. That is one lucky ‘very special friend’.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: