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GEfall 2010 Online

The document appears to be a menu for a restaurant organized into sections for cold, hot, sea, land, and sweet courses. Each item on the menu includes a main ingredient or dish paired with 4-5 complementary flavors, ingredients, or sauces. The menu is signed by the head chef, sous chefs, and pastry chef.

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43 views1 page

GEfall 2010 Online

The document appears to be a menu for a restaurant organized into sections for cold, hot, sea, land, and sweet courses. Each item on the menu includes a main ingredient or dish paired with 4-5 complementary flavors, ingredients, or sauces. The menu is signed by the head chef, sous chefs, and pastry chef.

Uploaded by

api-25889037
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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c o l d

bruleed fig / homemade ricotta / crisp prosciutto / smoked marzipan / aerated balsamic
venison tartare / savory granola / frozen yogurt / wild huckleberry / pine essence
deconstructed caesar / gem lettuce / brioche twinkie / parmesan fluff / white anchovy

h o t
butternut bisque / toasted coconut / pumpkin seed / lime leaf / curry marshmallow
cheddar risotto / pheasant bratwurst / lady apple / pearl onion / schlitz beer
cuttlefish “fettuccini” / pine nut / persian saffron / raisin chutney / chorizo bubble

s e a
artic char / mustard spaetzle / picked beet / pumpernickel dust / dill coulis
local whitefish / israeli couscous / heirloom eggplant / preserved lemon / pepper jam
sea scallop / salsify gnocchi / braised endive / candied walnut / persimmon puree

l a n d
jidori chicken / whipped parsnip / roasted chestnut / gingerbread crumb / cranberry marmalade
wagyu beef / potato confit / autumn root / powdered foie / truffle consommé
suckling pig / brussels kimchee / scallion noodle / enoki mushroom / korean bbq

s w e e t
roasted pear / hazelnut cake / brown butter / vermont maple / chai caramel
indoor s’mores / graham cracker / milk chocolate / peanut butter / sea salt
pistachio pudding / sour cherry / blood orange / cocoa nib / butter cookie

merlin verrier . chef de cuisine


jacob saben . sous chef
brian runge . sous chef
gabe geers . pastry chef

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