We are traveling down to Asheville next weekend for our menu tasting. Aside from the main food we have upwards of 10 vegetarians. The chef will talk to us about that when we are there. They tend to do seasonal things. My idea is to keep it similar to the main food.
See the menu after the jump...
We have selected the following:
Passed Canapes:
pear and roquefort with baby sprouts on a water cracker
roasted vegetable and ricotta tartlet
smoked bacon and egg salad on buttered crostini
salmon caviar blini with cucumber and lemon creme fraiche
Appetizer:
grilled quail with herbed spaetzle and fresh blackberry garnish
Salad:
baked brie, baby greens, strawberries, almonds, and strawberry vinegarette
Intermezzo:
champagne rose petal sorbet
Entree:
filet of beef and stuffed chicken breast with fontina, prosciutto, and spinach, shittake mushroom risotto, mixed baby vegetables
Cake:
(we get to taste 2 cakes, and 2 fillings)
almond
red velvet
raspberry buttercream
vanilla pastry filling
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