Thursday, March 12, 2015

North 44 Dinner for Les Chevaliers du Tastevin

Passes hors d'oevres: house cured Tasmanian sea trout on potato blini, topped with creme fraiche and citrus; duck rillete on house crostini, topped with spiced apple and duck skin crackle; crostini topped with bison tartar, radish and micro greens.

Tagliatelle topped with cracked lobster, reduced lobster broth, honey mushrooms, Australian white truffles and blueberry compote.

Herb crusted squab with roasted brussel sprouts, cumin scented squash puree, potato coins and huckleberry.

Mixed cheese plate with figs, honey and walnuts.

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