The Menu For January 23rd's "Winter White" Dinner

Chef Sylvia Wilson from Feast Catering had a creative idea for our next Big Table dinner.

"What about an all white menu?" she asked.

I was skeptical. "Wouldn't that be a bit bland?"

She assured me it wouldn't, and from the looks of the menu for this Monday, she is right.  It looks wonderful and anything but bland.  Wilson pulled in Tony Brown from Mizuna to help and asked Gina Garcia from Chaps and Cake to create the dessert course.

Passed Hors d’oeuvres
white bean tartine, white pesto, fried mint and lemon
goat cheese gougeres, pinenut butter, apple, celeriac
 
First Course
seared jumbo sea scallop
with parsnip puree, rosemary oil, meyer lemon
 
Second Course
winter white salad with endive, pear, fennel, stilton blue cheese,
marcona almonds, and a white balsamic vinaigrette
 
Third Course
cauliflower bisque with sage, brown butter
and a garlicky crouton
 
Intermezzo
spanish white gazpacho, almonds, verjus

Fourth Course
white miso black cod, smoked shiitakes, potato sun choke mash,
pearl onions, enoki mushrooms, and a truffle vinaigrette
 
Fifth Course
poached pear napoleon with ginger sabayon

Passed Hors d’oeuvres

white bean tartine, white pesto, fried mint and lemon
goat cheese gougeres, pinenut butter, apple, celeriac 

First Course

seared jumbo sea scallop  

with parsnip puree, rosemary oil, meyer lemon 

Second Course

winter white salad with endive, pear, fennel, stilton blue cheese,

marcona almonds, and a white balsamic vinaigrette

Third Course

cauliflower bisque with sage, brown butter

and a garlicky crouton

Intermezzo

spanish white gazpacho, almonds, verjus

Fourth Course

white miso black cod, smoked shiitakes, potato sun choke mash, pearl onions, enoki mushrooms, and a truffle vinaigrette

Fifth Course

poached pear napoleon with ginger sabayon

Comments

[James Hardman]

The second course sounds yummy. I wish I could experience to be in the dinner.