Chef's Table February 2009
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Uploaded by TheDiningAlternative on Jun 7, 2009
The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) TERRINE OF DUCK CONFIT, salsify, black trumpets, swiss chard, riesling quince, blackberry gastrique, whole grain mustard sauce. 2) BRAISED FRENCH WHITE ASPARAGUS, king trumpets, coddled farm egg, cured olives, white asparagus coulis, paprika oil. 3) MILK-POACHED LEMON SOLE, crispy ginger, fines herbes salad, thai red curry, lime confit & powder. 4) WAGYU BEEF SHORT RIBS, dapple dandy pluot with vanilla bean & thyme, macomber turnip purée, radish salad, sauce cacao. 5) HEIRLOOM CARROT CAKE, mascarpone icing, fig molasses, carrot coriander ice cream. (See more at www.TheDiningAlternative.com)
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