A Menu For Pleasure
Mulberry and brie crostini with honey, chile and savory
Blue cheese and hazelnut stuffed Khadrawy date, panko fried and lemon dressed
Grilled zucchini cups with brunoise Parmesan, bacon roasted walnuts, chive, finger lime
Chiogga beet/candy drop grapes/mache/chervil/
Moroccan tomato sauced chicken leg “lollipop”
Halibut ceviche/cilantro flowers/white pomegranate, over yellow fin “poke” and diced golden potato
Golden nugget squash and toasted barley risotto
Broiled sunfish/corn “cream”/green dragon apple/caramelized onion Brussels sprouts
Loquat cake/passion fruit cream/balsamic cinnamon gastrique
Ran across this 5 year old menu recently. Thought it relevant as it’s still a great representation of my food, and what you get from a party with me. –Apps are playful with sweet and spicy, and there are always two proteins.
-Seasonal produce driven menus.
-Original cuisine and ingredient pairings.
-New and/or unknown items.
The “problem” with this menu is it will never be repeated. There were several ingredients that day that drove this menu in it’s direction. I’m not sure what their dietary preferences were, but it looks like they requested chicken and fish.
