{ tenacity } supper club at the rainbow lodge

monday nov 3, 2008

rainbow lodge will be selling & pairing wine

gulf amberjack, black lava salt, heirloom beets & cilantro pistou

tartare of local bison, smoked mustard, dried capers & farmhouse egg vinaigrette

crisped sausage, miso, white bean gnocchi, aged sherry & charred brussel sprout leaves

charred axis venison heart, malabar spinach, shaved cauliflower & truffle anglaise

grey triggerfish, zucchini pesto & foamed goat’s milk

roasted breast of pheasant, local pears & mushroom marmalade

frozen white chocolate charcoal, raspberry curd & rosemary-rose water

email rrucker79@hotmail.com only to reserve your seats…



About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, menus, tenacity. Bookmark the permalink.

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s