Tuesday, January 29, 2008
Chef Claudio Aprile of Colborne Lane partnered with chef Curtis Duffy of Chicago's Peninsula Hotel.
Winter Squash
seed water + croquant + textured oil + chervil
mesh riesling
Lobster
caramelized cashew + creme fraiche + mango + smoked roe + pineapple confit
Scallops
huckleberries + amaranth + brown butter + peanuts
gassmann sylvaner
Hamachi Hara
smoked coconut + yuzu + tapioca + african blue basil
Kalamanci Curd - Fresh + Frozen
limoncello snow + lemon verbena sorbet + pomello
Squab
wheat + cranberry + idiazabal + meyer lemon + oxalis
kenwood sonoma pinot noir
Venison Crusted in Pumpernickel & Chocolate
soy cured foie gras + blueberry + oyster mushrooms + curried parsnip + beet root
de acala tempranillo
Caramelized Dairy
cocoa + hibiscus + condensed milk + stevia
Chocolate
green tea sorbet + lychee + asian pear + caramel
Iced Coffee
The Foodies
Chef Henry Fisher (Royal Canadian Yacht Club), Chef Olivia Bolano (The Kitchen), Phil Spencer
Chef Winlai Wong (Monsoon), Mimi Straka
The Tab
$264.32/ person: $149 tasting menu, $49 wine pairing, $39.60 service charge, $26.72 taxes
©copyright 2008 Christopher Klugman, All Rights Reserved
Mmmmm....good!
Posted by: Pesce | January 30, 2008 at 07:01 PM