Dinner 18

dinner no. 18, march 27 & 28

tequila, pineapple-cinnamon shrub, lime, soda

opening cocktail

 

first course

cashew/rosemary crusted beef jerky, charred brioche, raspberry/brandy preserves, goat cheese/mascarpone, chile oil, pickled mustard seed, picked rosemary with albarino 2015

 

romaine/radicchio salad, chorizo vinaigrette, taleggio, pickled egg, manchego/molasses/almond crisp with torrontes 2015

second course

 

smoked monkfish stuffed sauerkraut leaves, shiitake puree, crispy mushroom, fried onion with tempranillo 2015

third course

 

smoked chile sausage, fermented bread, sauteed peppers and onion slaw, beans and greens, mustard bbq, orange-lemon mostarda, sweet apple mustard with monastrell 2014

fourth course

 

Preseved lemon bar, clove molasses, rose ice cream, lemon sugar with amaro donna rosa

fifth course