April 28th, 2009

Here are the menu notes for a 9 course tasting dinner done this week for a member group:




First Course: Yellow Tail Crudo on Salt Brick with Lime, Pickled Onions, and Cilantro.



Second Course: Shaved Radish Salad with Baby Celery and Dressed with Aged Sherry Vinegar and Extra Virgin Olive Oil, Sea Salt and Cracked Black Pepper.



Third Course: Kobe Style Beef Carpacio with Mustard Horseradish Vinaigrette, 3yr old Roomano, Baby Arugula.



Fourth Course: Roasted Baby Beets with Queso de Valdeon, 25 yr Old Balsamic with Fig Preserves.



Fifth Course: Ragout of Braised Veal Cheeks with Baby Shiitake Mushrooms, Heirloom Tomatoes over Fresh Made Egg Semolina Pasta.



Sixth Course: Pink Peppercorn and Pineapple Sorbet.



Seventh Course:   Pan Seared Tuna Loin with Wasabi Mashed Potatoes and Bacon Soy Vinaigrette.



Eighth Course: Cuban Pumpkin Bisque with Vanilla and Fresh TCI Conch Salad.



Ninth Course: Green Tea Salted Mutton Snapper on Steamed Bamboo Rice, Cucumber Salad and Yuzu Reduction.



- Tadd Frye

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