Putting together a no holds barred multi-course wine-paired dinner is a process, an evolution, and a lot of open field running. Mostly it’s leaning over a counter with a tired kitchen tribe bouncing ideas that I mostly ignore. But then someone’s dish idea sparks a train of thought, and we pull up different options for different elements (taste, texture, richness,etc..) that come together to form a successful dish.
“We need something sweet to balance the salty fat,” for example.
“How about beet?”
“How about apple?”
“How about beet and apple?”
It happens quickly and then I try to put the pieces together, like where can I get what, how much time it will take to plate, etc. It changes just as quickly.
Anyhoo…here’s what we have so far:
*assorted antipasti including our country pate and artisanal bread
*almond mousse with beets, apples, brioche and almond dust
*cavatelli with favas, scapes and blue foam
*smoked pheasant breast with mustard and new potatoes
*cucumber palate cleanser
*grilled elk with red wine risotto, black kale, and smoked fennel salt
*dessert from our pastry chef Hamid
pork pâté with cornichon and whole grain mustard 6.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
strawberries and almonds on mixed greens with balsamic vinaigrette 8.5
GTF salad – house-smoked duck breast with apples vinaigrette 9.5
ceci and vegetable soup with artisan bread 4/6
creamy carrot soup and artisan bread 4/6
garlic /herb/mozz 9.5
lamb sausage/pesto /mozz 10.5
olive/zucchini/ricotta /mozz 10.5
arugula/baby onion/olives /parmesan 9.5
colazione-bacon/egg/green onion/black pepper 10.5
- rockfish/ lima beans/kalamata/basil
- duck leg/green lentils (11.5)
- !strawberry sorbet!
pork ravioli/grilled sugarloaf 10.5
fennel tagliatelle/prawns/cheesy poof/fava/scapes/spinach 10.5
tomato water gratinata with mozzarella, basil, parmesan, pesto, zukes, peppers and olives 9.5
semolina gnocchi/pesto/ricotta/onions 9.5
duck leg confit with green lentils and Swiss chard 11.5
Not much time to post today…the busy season has begun!
We will highlight duck breast and pork chops as our proteins this week for lunch.
Farm goodies include: strawberries, cukes, black kale, new onions, and garlic scapes.
What combinations would you come up with?
Spoiler: we smoked some Chinook today for our menu.
See you at the farm,