liv bites

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.

Starters

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

Mains

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

Pan-Seared Halibut

Black Olive Tapenade, Israeli Couscous, Green Beans

Fennel Braised Lamb Shank

Shiitake Mushrooms, Baby Carrots, Pearl Onions, Toasted Farro

House-Made Tagliatelle

Duck Confit, Sautéed Kale

Desserts

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?

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