Tasting Menu

The past few days at school have been spent preparing for the big final...the Tasting Menu. This is a 10 course menu that must highlight ingredients that are currently in season. I wish so badly that I had friends/family who lived closer so I could invite you to enjoy my culinary creations, but I'll do what I usually do and give up my reservations to other students who are desperate. I'm still working out a few kinks, but take a look and see what you think. Pictures will come next week once everything has been perfected.

Tasting Menu

PUMPKIN CROQUETTES
Baked Pumpkin infused with toasted cumin seed

BEET SALAD
Brunois golden beets layered in Chevre topped with a honey vinaigrette and candied lemon zest

FALL HARVEST WONTONS
Roasted turkey, cranberry, and almond compote served with a hearty gravy

BERRY MARGARITA
Frozen ice infused with cherry, vanilla, and fresh raspberries

BUTTERNUT SQUASH AND LEEK QUICHE
Layered roasted butternut squash, pine nuts, and sharp cheddar cheese topped with fried shallots

PAN-ROASTED SALMON WITH CARAMELIZED FIGS
Sweet onion confit with a thyme beur blanc sauce

RABBIT CONFIT
Mashed parsnips with celiriac and sauteed spinach layered with toasted corn tortillas

ST. ANDRES TARTLETTE
Brie cheese paired with an apple marmalade and candied walnuts baked in a pate sucree dough

GLAZED PEARS WITH VANILLA ICE CREAM
Asian pears in a cinnamon sugar glaze over vanilla ice cream topped with a graham cracker crust

CHOCOLATE BOX DELIGHT
Butter rum caramel truffles and candied apricots