AN EVENING IN CAPRI:::OCTOBER 2017    

 

AMUSE BOUCH

::VOLS AU VENTS WITH CORSICAN GOAT CHEESE, FUME DE CANARD, ARUGULA,& OLIVE OIL CAVIARIOLI.

::BELLOTA 5J ON BAMBOO SKEWER WITH GRILLED ITALIAN WHITE PEACHES.

::CRISPY SMOKED POLENTA ROUNDS WITH VEGAN “RICOTTA “ HERBED CHEESE & A CORIANDER, MINT, AND MARCONA ALMOND PESTO.

 

COURSE NUMERO UNO

::CHILLED FIRE ROASTED PORTUGUESE TOMATO SOUP WITH AN AGED PARMESAN TUILLE, DOLLOP OF CREME FRAICHE, FRESH CHIVES,& MICRO CHILI CRESS.

 

COURSE NUMERO DOS

::BROWN BUTTER SEARED MEDITERRANEAN SEA SCALLOPS SERVED WITH A FRESH PEA PUREE, PURPLE POTATO CRISPS,& ROASTED BABY LEEKS FINISHED WITH A BLOOD ORANGE, BACON, & PARSLEY GREMOLATA.

 

COURSE NUMERO TRES

::CAMPARI SORBET SERVED IN A CHILLED MARTINI GLASS WITH A SPLASH OF PROSECCO AND ORANGE ZEST.