valentines day 2009…

 

crudo

first…(cold)

American Caviar
celery root puree, toasted rye, chive

North American Bison Tartare
smoked mustard, miso, watercress

Poached Atlantic Lobster
local beets, arugula, apple cider reduction

 

second…(hot)

Rabbit Sausage, Smoked Bacon, Green Apple, Napa Cabbage
creamy whole grain mustard

Roasted Gulf Coast Oysters
swiss chard, aged goat cheese, bruleed hollandaise

Duck Confit & Foie Gras Ravioli
huckleberry jam, cracklin, black truffle bouillon

 

third…(fish/shellfish)

Lightly Smoked Atlantic Salmon
cauliflower, brown butter puree

Pan Roasted Gulf Queen Snapper
fricassee of root vegetables, pearl onions, Vermont maple butter

Wild Caught Gulf Shrimp “a la plancha”
black heirloom rice, ham jus

 

fourth…(meat/fowl)

Grilled Loin of Venison
roasted apple, blackberry mustard

36 Hour Braised “Akaushi” Beef Short Rib
yukon potato puree, smoked red wine

Bryan Farms Chicken
cornbread gnocchi, black kale, meyer lemon puree

 

fifth…(sweet)

Soft Bittersweet Chocolate
hazelnut, chocolate beignet, chocolate toffee

Parfait of Strawberry
Key lime, white chocolate, champagne and mint

Caramel Creme Brulee

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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, rainbow lodge. Bookmark the permalink.

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