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Fall 360 Grille Menu 2009


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Fall 360 Grille Menu 2009

  1. 1. Fall 360 Grille Menu 2009<br />First Course<br /> Artisan cheeses<br />Chef’s exquisite selection of artisan cheeses paired with an assortment of specialty honey and chutneys<br />Kurabota Baby Backs<br />Slow Braised and hot smoked Japanese boar ribs smothered in Pina Colada Bar-be-que<br />OR<br />Blackened Sea Scallops paired with Kurabota Pork belly<br />Edamame Hummus encrusted Big-eye tuna<br />Fanned over black rice cake, cucumber seaweed salad and pomegranate glaze<br />Kobe Carpaccio<br />Filet of Kobe beef, sliced rare and accompanied with espresso foam<br />Second course<br />Curried acorn squash soup<br />Presented with smoked trout escabeche, white hominy succotash, and pico di gallo air<br />Ladle<br />Chef’s soup du jour<br />Lobster bisque<br />Presented with Lobster liverwurst, porcini gnocchi, and sturgeon caviar crème fraiche<br />Third Course<br />Waldorf 360<br />Chef’s rendition of Waldorf salad featuring cognac soaked dried cherries, Bosc pears, julienne purple onions, frisee, toasted almonds tossed in an orange blossom honey yogurt cream<br />Roasted corn arugula salad<br />Served between jumbo lump crab cakes and topped with roasted pablano Chantilly<br />Jack o Lantern farms Salad<br />Locally grown hydro lettuce, Vidalia sweet onions, haricot verts, pecorino shavings, heirloom cherry tomatoes tossed in Italian truffle buttermilk vinaigrette<br />Fourth Course<br />The Reel<br />Chef’s daily fish fillet crusted with almonds with a smoked sesame orange Bar b que, maitake mushrooms, and a vegetable tempura roll<br />Duck Trilogy<br />Buffalo duck confit, blackened duck breast, and duck chorizo dirty risotto<br />Oyster Cornbread stuffed Airline Chicken<br />With a lady pea cake julienne vegetables and asparagus mouseline<br />Colorado Lamb<br />Pistachio and sour cherry crusted rack of lamb with frangelico cream sauce, winter greens, and aged cheese risotto<br />Two Elements<br />Kobe filet, langoustine and Asian pear ravioli, rainbow baby carrots, and mango-sake beurre blanc<br />Blackened Filet Tournedos<br />Two blacked filet medallions, with lobster chorizo hash, sautéed asparagus, and chile diablo crème fraiche<br />Roast Rack of Venison<br />Alongside preserved fruit lasagna, medley of fall mushrooms, coulis of gold and red beets and cappuccino fig cream<br />Grilled Japanese Sea Bass<br />Accompanied by a fire roasted chile alfredo, golden chanterelles and little neck clams<br />