Thursday, November 8, 2007

Tasting menu 6

We are prepping our tasting menu this week with our Robert Hall wine dinner tomorrow in mind. It is the same menu with an addition of our peanut butter grape cheese coarse. The shrimp and scallop noodles are a technique I picked up from WD-50. No flour or fillers. Pure meat with activa, cayenne and salt. The mixture is put through a tami and piped into water that is at 137 degrees.

Tasting menu

Shrimp and scallop noodles with fried
Artichokes, sou-vide peas, and burnt onion cream

Liquid nitrogen dipped fruits
Mango, Grapefruit, Cantaloupe

48 hour Ribeye hollandaise wrapped
with smoked blueberries and coffee powder

Yuzu-Pineapple ice cream made table side with liquid nitrogen
With grilled baby bananas and Beet marshmallow

Peppermint Bubble gum

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