New Menu 2.0-gdg
Since I am stuck in class all day tasting wine and food from our new menu my boss is allowing me to share a preview of some of our newer or improved items
The first is our seared jumbo lump crab cake served with a parsnip slaw,peppadew aioli paprika and chive oil
The second is our pan seared Foie Gras with carmelized Granny Smith apples apple cider vinegar coulis
We are drinking a Groth Sauvignon blanc from Calif
Looks good! Where is this?
Stratosphere Hotel Las Vegas Nevada
This is our California Free Range Chicken breast with polenta, candy striped beets and haricot verts (green beans)
Drinking an Oregon Pinot Noir
Roasted Pancetta wrapped Kurobota Pork tenderloin with plum wine essence and black garlic
Served with an Australian Shiraz
Colorado rack of lamb with quinoa tabbouleh and black olive compote
Drinking a Napa Merlot with a Duck on the label
So let me be sure I have this right. You are actually getting paid to sit in a classroom, eat these marvelous looking foods, each paired with a fine wine, and then get to post on RTF to your heart's content? Are they hiring seniors?
Underemployed but well qualified for the above, regards!
We are also Tweeting the menu live
Roasted Loch Etive Scottish Salmon with sorrel Nage with a Swiss chard
Would pair with the Chateau St Jean Napa chard
how come all these 'fancy' foods use the greek language so much??? parsnip?? loch etive??
it's all greek to me regards!
Mediterranean Sea Bream w Tamari Brown butter garnished with baby frisée and Yuzu vinaigrette
Drinking an Italian Maso Canali Pinot Grigio
Classic trained French Chef hence the fancy names
Originally Posted by Daniel J Simoens