Tuesday, October 25, 2011

At The Table with Toscanini's

After an epic menu planning session with Mimi and Andy of Tocanini's, a menu is born. Let me tell you folks, incorporating ice cream in to a six course dinner is very challenging...alas we have tempted fate and we think the results will be extraordinary. Check out the menu below:

Amuse Duet

Wellfleet Oyster, Vermont Cider Mignonette Granita
Pulled Pork Sandwich, Coleslaw Ice Cream

Grappa Bloody Mary, Celery Sorbet Straw, Dixie Cup

Just Beet it
Roasted Golden Beet
Red Beet and Goat Cheese, and Thyme Ice Cream
Seared beet tops and Candy stem

Butter Poached Lobster, Red Carrot Foam
Eva’s Tempura Edible Flower, Locally foraged Mushrooms

Roasted Cavendish Quail Brulee, Sunny Side up Egg,
 African Blue Basil Mascarpone Farcir
Country Pate Stuffed Delacata Squash Ring
 Burnt Caramel Sauce Seared Bronze Fennel

House Brined Lamb Ham, Butternut Puree Sauce, Seared Brussels Sprout Leaves
Mint and Pine Nut Pesto Sorbet, Garlic Dust

Cheddar and Honey Crisp Apple Soufflé with
Ice Wine Disk, Dried Apple Chip 

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