menu - 5/27 Appetizer * Black Mission Figs- Stuffed with a...

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5/27 Appetizer * Black Mission Figs- Stuffed with a Chestnut smoked Blue Cheese, wrapped in thin strips of pancetta. With a port wine reduction. * Beet Napoleon - Red, gold, and candy striped beets layered with truffled goat cheese and sautéed spinach. Tuna Tartar - Thin strips of ahi tuna, with sesame seeds, wasabi soy sauce, and smoked apple chutney. With Crisp wheat crackers. * Wagyu Burgers - A Square of ground wagyu beef on three miniature potato buns with harissa aioli, frisee lettuce and caramelized cipolini onion . Potato Boats - Crispy fried shells of Yukon gold potatoes with barbeque pulled pork, and scallion sour cream. Soup and Salad * Consome Sampler - Venison, Beef, Chicken, and Vegetable Consome . Apple and Onion Soup- Slowly caramelized onions with sautéed apples, simmered in a beef broth and finished off with a shot of Apple Jack. Soup du jour - One of the Chef’s recipes for a freshly made soup * Duck Confit Salad - with mesculin greens, dried figs, pomegranate seeds, sunflower seeds and maple vinaigrette.
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This note was uploaded on 06/16/2008 for the course MENU N/A taught by Professor Canner during the Spring '08 term at Culinary Institute of America.

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menu - 5/27 Appetizer * Black Mission Figs- Stuffed with a...

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