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) TOMATILLO GAZPACHO, alaskan king crab, vinagre de jerez gelée, sugar fried kombu, smoked sea salt. 2) SOY MOLASSES BRAISED BREAST OF PORK, habanero pickled sweet & sour red radishes, compressed watermelon heart, shungiku. 3) BOUILLABAISSE POACHED MAINE LOBSTER, sea scallop, sea urchin, saffron syrup, rouille toast, essence sip, sauce trio: tomato, fennel, garlic. 4) WILD RAMP ROASTED RIB EYE OF BEEF, foie gras farcie morels, fava bean mousseline, crispy polenta, cured black olive oil, fiddleheads, sweet corn jus. 5) VALRHONA CHOCOLATE POT DE CRÈME, orange blossom meringue, bitter orange vanilla coulis, confiture de lait ice cream, chocolate orange tuile. (See more at www.TheDiningAlternative.com)
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