Chef Daniel Powerful Nourishment Menus
Hot Off The Grill & Wine Tasting Dinner
Passed Hors D’ouvres – Bisol Prosecco
Roasted Petit Oyster with Citrus & Green Olive Garlic Butter, finished with Chiffonade of Scallion
Shrimp and pineapple on lemongrass stick with glaze of hot, sweet and sour star anise honey
Chile Relleno al Palo, feta-filled Jalapeño on a stick with lime and olive oil
Appetizer – Marquis de Goulaine Sancerre
Scallop Ceviche, prepared with cilantro, scallion, ginger, lemon, zest, ponzu and tostada.
Salad – Arnoux Pinot Fin
Portabella and Fresh Mozzarella, served over mesclun greens and garnished with sherry-soaked sun-dried tomatoes dressed with a lemon squeeze, Hawaiian red sea salt and olive oil
Entrée – Clay Station Petit Syrah
Tenderloin of Beef, rubbed with Sel de Fleur and cracked, toasted black pepper, presented with Edamame, braised chard and finished with black truffle oil and balsamic reduction
Dessert – Sweet Apple & Pear Martini