Tantalizing Cuisine - Spring 2006

Soup of Young English Peas garnished with Carrot Ravioli and Roasted Baby Carrots

Four Ways To Begin
~ Asian Cabbage Roll with Sweet Chili Mignonette  
~ Warm Lemongrass and Coconut Cream
~ Pickled Shallot and Cucumber Salad
~ Bean Sprout and Spicy Thai Pepper Ragout

Torchon of Hudson Valley Foie Gras, Huckleberry Aspic, Grilled Pineapple, Pumpernickel Curls, and Port Reduction

Duo of Salmon: Vanilla -cured “Gravlax” with Black Lentil and Sesame Sabayon. Tamarind-glazed Fillet with Crispy Shiitake Mushrooms and Micro Bok Choy

Salad of Baby Greens, Heirloom Beets, Shaved Manchego Cheese, Dried Michigan Cherries, and Roasted Pine Nuts. Pomegranate Vinaigrette

Kelley’s Katch American Sturgeon Caviar and Sorrel Custard with Petite Chive Crepes, Sunnyside-up Quail Egg, and Ruby Onion Garnish

Hickory-smoked South Carolina Quail Breast with a Salad of Baby Greens, Pickled Fennel, Blood Oranges, and Quail Confit. Citrus Vinaigrette

“Surf and Turf”: Coriander-crusted Ahi Tuna and Spicy Merguez Lamb Sausage with Black Bean Puree and a Napa Cabbage Slaw. Chipotle-Pepper Emulsion

Seared “Eye of the Round” Lamb from Jamison Farm. Roasted Chickpea Puree, Cardamom-glazed Baby Vegetables, and Red Curry-laced Lamb Jus

Pan-roasted Diver Scallops with Cassoulet of Fava Beans, Maitake Mushrooms, Applewood-smoked Bacon, and Mushroom Jus

Jumbo Lump “Crab Cake” with Middleburg Asparagus, Sauce Mornay, Potato Galette, and Champagne Gastrique

Roasted MacFarlane Farms Pheasant Breast with Ragout of Wild Rice and Braised Leg-quarters, Turnip Confit, and Garlic Jus

Aster’s Feature from our Oceans, Lakes, and Streams

Veal and Chokes Three Ways: Pan-seared Tenderloin, Crispy Sweetbreads, and Braised Cheeks. Caramelized Sunchokes, Artichoke “Lasagna”, and Artichoke-Onion Ragout. Natural Veal Jus

Grilled Wagyu Flat Iron Steak from Strube Ranch, with Cipollini Onion Risotto, Sugar Snap Peas, and Pearl Onions. Cabernet Jus and Roasted Shallot Cream

A Vegetarian Tasting: Wild Mushroom and Tarragon Mezza Luna with Fava Bean Puree, Cauliflower Cream, and a Mélange of Delicate Spring Vegetables

“Apple Pie Ala Mode”: Fuji Apple-Butter and Caramelized Apple Tart, Dulce de Leche Ice Cream, Spiced Red Wine Syrup, and Orange Lace Tuile

White Chocolate Brioche Bread Pudding in a Dutch Chocolate “Bowl”, with Citrus Soup, Seasonal Fruits and a Spun Sugar

Aster’s “Strawberry Shortcake”: Stewed Florida Strawberries, Juniper-Strawberry Puree, and Black Pepper Meringue, drizzled with Strawberry Balsamic

Iced Chocolate–Chestnut Parfait served with a warm Double Chocolate Brownie, Raspberry Coulis and Tarragon Scented Chocolate Milk

Nested Banana Split: Caramelized Bananas perched on a Crispy Nest, Banana Ice Cream, Banana-Rum Chocolate Sauce, Honey-glazed Cashews, and Cherry Chantilly Cream

Lavender-scented Mascarpone Timbale with a Streusel Crust, paired with a Petite Carrot Cake, Brandied Peaches, Caramel Gelee, and Pistachio Butterscotch