February: The Menu

February 19, 2009

These chilaquiles illustrate potential deliciousness

These chilaquiles illustrate potential deliciousness

Here is the so-far version of Saturday’s menu. I have one vegemeshmarian, so I am making some extra courses for him. Someday perhaps I will do wine pairings but not this time:

Two-Color Beets with Goat Feta, Balsamic, and Dill

Seared Scallop with Mustard Miso Sauce, Peppercress, Roasted Grapefruit, and Long Pepper

Veg: Spinach Yogurt Quinoa Tower with Sunchokes, Marcona Almonds, Mustard Miso Sauce, Roasted Grapefruit, and Long Pepper

Sunchokes Two Ways, Hot Soup and Cold Salad

Cheese Grits with Hot Spring Egg, Mushrooms, Shrimp, and Louisiana Hot Sauce

Celeriac Raviolo with Braised Celery, Brown Butter, Celery Leaves, Parsley, and Celery Salt

Black Cod with Saffron Sauce, Parsnip Puree, Spinach, Roasted Garlic Puree, Parsnip Chips, Chive Oil and Grapefruit Zest

Veg: Savory Tomato Bread Pudding, Parsnip Puree, Spinach, Roasted Garlic Puree, Parsnip Chips, and Chive Oil

Rosemary, Campari, and Grapefruit Granita

Cheese

Brown Butter Cake with Kabocha Glaze, Caramelized Yogurt Sauce, Brown Butter Solids, Kabocha Candy, Brown Butter, and Frozen Creme Fraiche

Green Tea Truffles, Earl Grey Cookies, Mango Pate de Fruit

And that’s that. Did some more prep yesterday and today–I’ll upload those photos tomorrow.

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