Providence, last night.
- russkar Sep 1, 2006 10:26 PM
Another great Tasting Menu at the Chef's Table.
salmon roe, kumquat crème fraiche
tequila granite, kaffir lime foam
sword squid, paprika aioli
blue fin tuna
chorizo gelée, kaffir lime oil, chorizo powder
mano de leon sea scallops
parsnips, vadouvan, tomato compote
mexican white shrimp
shrimp raviolo, lobster jus, sugar snap peas
foie gras sauté
elephant heart plums, solera aged sherry vinegar, heart of palm
wild chatham cod
butternut squash, applewood smoked bacon, maitake mushrooms, soy butter
summer truffle, quail egg, crushed potato
kabocha squash, spinach-soy purée, red wine sauce
concord grape, peanut, toast
polenta streusel, corn tortilla ice cream
sounds divine. thanks for the wonderful listing.
can you describe the kumquat creme fraiche? was it creme fraiche with chunks? rind? infusion?
just wanted to know how michael executed this.
i'm so over foam, but love the way it just teases your palate.
also, how was the foie gras and plum executed with the hearts of palm?
also, how do you type your accent grave?
I am really curious about how was the pbj (the penultimate dish on your list) served?
Also, what were the standout dishes?
Lastly, I've never had the tasting menu but eagerly anticipate doing so - what is the price of the tasting with wine pairings?
Thanks for the posting.
If you look at the bottom of the TM(10-12 course) it has the price of 120-pp,plus wine which can be any amount? Our PERSONAL Wine costs that night were 200-pp, plus the food.
We thought EVERY DISH was Excellent which is why we make Providence a Regular stop on our dining adventures.
If I had to pick my favorite dish, the Lamb Rack was unbelievable, maybe the best in the last 10 years? My other favorite Lamb is at Il Mulino in NYC