Spring Studio Dinner

Posted on 03/31/11 in Past Events, No Comments

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

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