HIGH-END MULTIPLE COURSE Dinner

 

 

SAVORY PASSED APPETIZERS

Fried Clam Chowder Bites with Confit Potato, Compressed Celery and Old Bay Mousse

Green Falafel with Preserved lemon aioli and Parsley

Clarified Tomato Soup with Green Basil Oil

Salt Cod Hushpuppies with tartar sauce

Petite Burgers with Sourdough and Cheddar mousse

AMUSE BOUCHE

House Made Shrimps Crackers and Poached Shrimp with a Compressed Celery and Sesame Salad and Cocktail Sauce Gel

FIRST COURSE

Charred Little Gems,  Confit cherry tomatoes, Blue Cheese,  Bacon Powder

ENTREE

Choice of:

48 Hour Medium Rare Short Rib with Confit of Fingerling Potatoes and Asparagus Mousse with Horseradish Salsa Verde          

Sous Vide Brown Butter Halibut with Spring Pea Puree and Puffed Quinoa with Pea Tendril Salad         

Beetroot “Filet Mignon” with Confit of Fingerling Potatoes and Asparagus Mousse with Horseradish Salsa Verde          

DESSERT

Root Beer Gelee with Whipped Cream and Puffed Vanilla Rice