Dinner 8

dinner no. 8, january 18-19, 2015

persimmon-orange salad, carrot-buttermilk puree, toasted pepita, allspice gastrique, rosemary pickled ginger

first course

 

smoked potato-scallion cake, turkey confit, celery crema, red wine reduction, currant

second course

 

parsnip-lavender soup, preserved lemon, pistachio, oat streusel, brown butter

third course

 

cider-amaretto braised pork, beet polenta, braised collard greens, butter-braised root vegetables, pickled beets, pork crackling, dehydrated apple, almond

fourth course

 

baked phyllo dough, pear butter, date-vanilla mascarpone, pecan, cinnamon

fifth course