Well after days of ordering and prep, we finally finished the summer tasting menu that we will do for site visits and VIP events. We tweaked and changed a few things from the initial menu but everything came out pretty good. A few things we are going to change once the summer time comes around and more product becomes available. We have many VIP FAM events coming up during the next few weeks, one of which was tonight (i will post the menu and some pics later.)
Tuna Two Ways...summer corn air, red pepper fluid gel, bruniose fava/heirloom tomato, olive-caper vinaigrette, micro anise blossom.
Melon "Minestrone"...Cavallion melon consomme, compressed Cherante melon, compressed watermelon, compressed watermelon radish, cucumber-mint cubes, pickled watermelon radish, lemon verbena oil, micro spearmint.
Grilled Dorade.. Adirondack pink potato, garbanzo beans, white asparagus, crooked neck squash, heirloom carrot, spring garlic powder, and micro tropical spinach.
Pork Two Ways... Braised and pressed shoulder, sous vide and smoked loin, Logan's Turnpike polenta, white peach gastrique, brunoise peach and artichoke, artichoke barigoule, blistered heirloom tomato, peach chip and micro midnight spice.
Over the next few weeks we will be creating our Autumn menu and the same process.... Alot of prep, working with great prducts and showcasing our talents. I will post all the FAM dinner pics over the next few weeks as well.