Spring Studio Dinner
We served a menu using seasonal fish in the studio space of painter Danielle Klinenberg. We found some nice sushi-grade striped bass, fresh sardines, and meaty lake trout. The flavors were Mediterranean-inspired, fresh and green, with plenty of lemon juice, olive oil, and sprouts.
- Cocktail: Lemon Pom: Mint Tea Vodka, Lemon, and Pomegranate, freshly ground cardamom
- A•Muse: Maize Sope w/ Lake Trout Gravlax, Harissa aioli, picked radish and strawberry
- Crudo of striped bass with frisee and green garbanzos, onion sprouts, and blueberry mustard
- Scallop dumpling in a saffron seafood consommé
- Baby lettuce and artichoke, bottarga and preserved lemon honey vinaigrette
- Mackerel two ways – escabeche and grilled, white beans and fingerling potatoes, ramp rhubarb relish and broccoli sprouts
- Preserved lemon ice, pistachio polenta cake, candied lemon peel, cassia cinnamon gel
