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

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Butternut Squash Ravioli

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

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Chilean Sea Bass

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

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Rabbit

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

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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

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Ricotta Gnocchi

Braised Oxtail, White Truffle, Parmesan

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Elk Tenderloin

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

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Sugar Roasted Pineapple Carpaccio

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

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One Response to “A Tasting Menu”

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

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