tonights degustation menu…

canapé service…

–          tomato tartare & dehydrated goat’s milk feta

–          venison crudo with parmesan crusted toast

–          watermelon gazpacho

local king mackerel, set 1, seasoned with spanish olive oil & smoked condiments

byran farms chicken gallontine, a la minute with purple mustard & lots of flowers

local tomatoes with traditional & familiar flavors

iowa pork belly & clam chowda composed of potato-clam espuma, pickled littleneck clams & roasted celery bouillon

first of the seasons white shrimp from the gulf cooked a la plancha and flavored with meyer lemon & peruvian pink salt

local king mackerel, set 2, slow poached with roasted romaine lettuce & a vinaigrette made from uni & caramel oil

smoked lamb sweetbreads with creamed kimchee & lobster bubbles

south texas nilgai antelope with inside-out potatoes, black truffle brulee & charred baby leeks

composed cheese course with fresh honeycomb & crunchy garnishes

chocolate crème with almond milk, crumbed biscotti & curried banana puree


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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