Saturday, April 2, 2011

Cooking Dinner at The Bellagio

Canapes: Giant Clam Sashimi, White Soy, Wasabi, Micro Shiso; Foie Gras Mousse, Candied Kumquat, Anise Hyssop; French Breakfast Radish, Green Olive Butter, Grey Salt

First Course: Vanilla Butter Poached Lobster, Sun Choke Puree, Sunflower Sprouts, Argon Oil and Espellette

Second Course: Oak Smoked Squab, Roasted Beets, Black Trumpet Mushrooms, Micro Fennel and Pickled Strawberries

Third Course: Beef Composition; Grilled Ribeye, Braised Short Rib and Crispy Tendon, With Roasted Carrots, and Pea Tendrils

Cheese Course/ Dessert: Oregon Blue Cheese Mousse, Pistachio (Puree, Pesto and Financier), Sous Vide Rhubarb, Crumbled Hyssop Blossom

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