When you work at a restaurant that is corporately owned that leeway to change the menu or items is very difficult. Chef and I try to alleviate that annoyance with weekly specials that go above what we "normally" do at the restaurant. While I have been here only 5 months, we have written down countless dishes that we would like to create. Wreck fish with farro, braised short ribs with organic veg, ramp tagliatelle, fava ravioli with morel ragu. So we were approached by the Executive Chef of the resort and were told we had to create a winter menu for VIP people and events at the restaurant. Initially we created what we thought he would want for this restaurant so I didn't really utilize much modern techniques. Come to find out it was just a test of our collective minds and he already had a menu in place he wanted us to do. PREP PREP PREP PREP and then the tasting of the 4 course VIP winter menu.
Carne Crudo - Waygu Beef, Truffle Salsa, Parmesan 2 Ways(Disk and Kiss) Oyster Mush.
Zuppa - Prosciutto and Fennel Soup, Fregola, Razor Clams, Baby Turnips
Canestrelli - Nantucket Bay Scallops, Braised Endive, Pomegranate, Pistachios 3 Ways
Bistecca - 50-Day Aged Waygu, Bone Marrow Panzanella, Heirloom Tomato, Sunchoke Vin.
The prep put into this menu was well worth it, great opportunity to utilize other ingredients that aren't a regular thing. We now have a meeting in 2 weeks to create a VIP summer menu, which may be the same situation as this one, but I will be ready with a great menu of my own if it's not.