This is a project I did in my high school culinary class, and it shows that I am capable of curating a menu.
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What's on the menu?
What's on the menu?
Small Plates
Small Plates
Roasted Tomato Bisque
Roasted Tomato Bisque
Creamy roasted tomato bisque, served with crispy grilled cheddar cheese and basil aioli.
Beet Salad /w Goat Cheese
Beet Salad /w Goat Cheese
Fresh beets tossed with a light vinaigrette, and layered with creamy goat cheese. Topped with pistachios and mescalin greens.
Poached Pear Salad
Poached Pear Salad
Red wine poached pear served on top mesclun greens tossed with vinaigrette. Layered with crumbled blue cheese, house made candied pecans and sliced grapes.
Large Plates
Large Plates
Steak Pho
Steak Pho
Pho served with medium rare flank steak, soft boiled egg, rainbow radish, bokchoy, carrots, and a lime.
Crusted Lamb Chops
Crusted Lamb Chops
Roasted lamb chops, served with sweet mashed potatoes, and blanched broccoli. Topped with a demi glaze.
Sous Vide Strip Steak
Sous Vide Strip Steak
Sous vide and pan seared strip steak, blanched asparagus, and hollandaise sauce.
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