2019 Friday Night Dinner Menus

Jace Romick Gallery Dinner

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

APPETIZER

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

APPETIZER

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