
2019 Friday Night Dinner Menus
Jace Romick Gallery Dinner
Chef Jason Dady & Chef Kelly Whitaker
APPETIZERS
Chef Dady + Chef Whitaker
Robata Grill Skewer with Chicken Thigh and Hearts, Tamarindo BBQ Sauce, Furikake, Toasted Sesame (Chef Dady)
Duck Confit Taco with Pineapple Jam, Jalapeño, Lime Crema, Salsa Seco (Chef Dady)
Kampachi, Plum Tare, Fennel Pollen (Chef Whitaker)
Wines from Rodney Strong, Cass and Blanchard Family
FIRST COURSE
Chef Dady
Maine Lobster Aguachile with Avocado, Pickled Red Onion, Saffron Oil, Pistachio Pistou
Cass Wines Viognier 2018
SECOND COURSE
Chef Whitaker
Yaki Onigiri, Smoked Trout, Mushrooms and Fennel Dashi
Rodney Strong Russian River Valley Estate Pinot Noir 2018
Rodney Strong Upshot White Blend 2018
THIRD COURSE
Chef Dady
Smoked Texas BBQ Short Ribs, Cherry Tomato, Japanese Eggplant, Thai Basil, Melted Cabbage, Wild Mushrooms
Attimo Wines Barolo
DESSERT COURSE
Chef Whitaker
Brown Butter Masa Tea Cake, Grappa, Espresso Meringue
Cass Wines Viognier 2018
Marabou Dinner
Chef Hosea Rosenberg, Chef Taj Cooke, & Chef Sergio Howland
APPETIZERS
Chef Rosenberg, Chef Cooke, + Chef Howland
Chèvre ‘Truffles’ with Grapes and Pistachios
FIRST COURSE
Chef Howland
Seared Diver Scallops with Tomato Sofrito, Castelvetrano Olive Vinaigrette, and Baby Organic Arugula
Le Monde in Friuli, Italy – Pinot Grigio
Chardonnay from Santa Cruz
SECOND COURSE
Chef Cooke
Coconut Milk Turn Corn Meal with Aleppo Braised Oyster, Mushrooms, Roasted Rosemary Oil, Sun Gold Cherry Tomatoes, Course Ground Black Pepper, White Wine, Pomegranate, Paprika, Oil Drizzle with a Microgreen Garnish
Rodney Strong Upshot White Blend 2018
THIRD COURSE
Chef Rosenberg
Peppered Venison Loin, Smoked Sweet Potato Puree, Chanterelles, Cavalo Nero, Huckleberry Demi Glace
Attimo Wines Barolo
DESSERT COURSE
Chef Cooke
Banana Mascarpone Fritter with Citrus, Bacon, Coconut, and Caramel
Cass Wines Viognier 2018
Alpine Mountain Ranch Dinner
Chef Caroline Glover & Chef Daniel Asher
APPETIZERS
Chef Glover + Chef Asher
Smoked Frontier Ranch Trout, Bagnet Vert, Pickled Better and Coal Roasted Turnips (Chef Glover)
Scallop on the Half Shell with Calabrian Aioli, Innovative Ag Micro Radish, Ponzu, Basil, Oil, and Caviar (Chef Asher)
Casa Valor Brut Nature
FIRST COURSE
Chef Glover
Warm Carrot Salad with Calabrian Oil, Honey, Hazelnuts, Pickled Jimmy Nardellos Local Cheese
Artazuri Rose
SECOND COURSE
Chef Glover
Potato Gnocchi, Sunchoke Soubise, Wild Mushrooms, Preserved Lemon
Izar Leku
THIRD COURSE
Chef Asher
Sous Vide Colorado Lamb Shank
Ash’Kara Hummus, Ancient Grains, K Ranch Duck Egg Sauce, Truly Farm Wilted Greens
Artadi Vinas de Gain
DESSERT COURSE
Chef Asher
A Study of Sweet v Savory with Bittersweet Chocolate Torte, Butcherknife Farm Mangalitsa Bacon, Steamboat Bourbon Salt, Candied Ginger, Rising Sun Lavender Honey, George Farm Chokecherry Jam, Yampa Valley Strawberry Habanero Whip
El Seque
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