Feb 23 2011
I mentioned in my last post that my classmates and I each had to come up with our own full restaurant menu for a recent assignment. Now you know all about the Rabbit and Wild Mushroom Ragout, but I thought it might be fun to post the rest of my fantasy restaurant items. Think of it like fantasy football for the athletically challenged.
Roasted Carrot Soup
Ginger Crème Fraiche, Chives, Olive Oil
Chanterelle Mushroom Flatbread
Caramelized Onions, Sage, Parmigiano Reggiano
Blood Orange and Shaved Fennel Salad
Goat Cheese, Pistachios, Blood Orange-Balsamic Vinaigrette
Dungeness Crab Claws
Celery Stalks, Anchovy Butter
Rabbit and Wild Mushroom Ragout
Grilled Polenta Cake, Broccolini
Grilled Pork Tenderloin
Mustard Cream Sauce, Wilted Mustard Greens, Fontina Risotto
Roasted Stuffed Acorn Squash
Wild Rice, Toasted Walnuts, Swiss Chard, Pomegranate-Red Wine Reduction
Black Olive Tapenade, Israeli Couscous, Green Beans
Fennel Braised Lamb Shank
Shiitake Mushrooms, Baby Carrots, Pearl Onions, Toasted Farro
Duck Confit, Sautéed Kale
Lemon Mousse Napoleon
Pomegranate Seeds, Pomegranate-Blackberry Sauce
Dark Chocolate Tart
Hazelnut Crust, Caramel Sauce, Sea Salt
Goat’s Milk Panna Cotta
Blood Orange Sorbet, Cookie Streusel
Espresso Walnut Cake
Crème Fraiche Gelato, Kahlua Reduction
Some of the things you can most definitely look forward to me trying in my own kitchen are the Roasted Carrot Soup (inspired by a similar one at Coco 500) and the Pan-Seared Halibut with Tapenade. My assistant and I actually took our first stab at the Lamb Shank last night, and though it was delicious, I’m holding off for now — there are exciting improvements to be made next time around.
In other good news, I made the Dark Chocolate Tart in class as well. Recipe coming soon!
The only glaringly obvious thing missing from my menu is a restaurant name. Ideas?