Chef | Ryan Jaronik
(non-veggie
Menu)
Sunday, October 21 and Thursday, October 25
Communion:
Oven Roasted Tomato, Polenta Cracker, Lemon Jam
Wine Pairing: IO Albino Armani. Müller
Thurgau 2005
Water:
Cucumber Tomato Roll, Avocado Wasabi
Grilled Apple and Seaweed Salad, Soy Reduction
Earth:
Pumpkin and Goat Cheese Croquette, Fall Spices
Wild Mushroom Strudel, Bleu Cheese, Balsamic
Squash Ceviche, Celery Root Tartlet
Wine Pairing: Terre del Barolo. Barbera
d’Alba
2005
Mountain:
Pecan Albondigas, Romesco, Manchego
Tofu Potpie, Peas, Carrots
Wine Pairing: Poggio l’Aiole. Canaiolo
2003
Heaven:
Sweet Potato, Chickpea, Eggplant Puree
BBQ’d Seitan, Fried Mac’n’Cheese, Habanero
Applesauce
Space:
Tang Coconut Parfait, Blueberry Mousse, Coconut Dust
Sake Pairing: Nigori Sake
Finale:
Puffed Rice Pudding
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