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  • Tiffany Derry Paul Qui r8

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    ZagatBuzz
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    This document summarizes two 4-course prix fixe menus offered at a restaurant. The first menu, prepared by Tiffany Derry, includes mascarpone ravioli for the first course, crispy ruby red trout for the second course, pork belly for the third course, and southern banana pudding for dessert. The second menu, prepared by Paul Qui, includes soubise with chicken skin for the first course, poached chicken wings for the second course, roasted chicken for the third course, and buttermilk sorbet for dessert. Both menus are available for $95 per person or $125 per person with wine pairings.

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    This document summarizes two 4-course prix fixe menus offered at a restaurant. The first menu, prepared by Tiffany Derry, includes mascarpone ravioli for the first course, crispy ruby red trout for the second course, pork belly for the third course, and southern banana pudding for dessert. The second menu, prepared by Paul Qui, includes soubise with chicken skin for the first course, poached chicken wings for the second course, roasted chicken for the third course, and buttermilk sorbet for dessert. Both menus are available for $95 per person or $125 per person with wine pairings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    4K views1 page

    Tiffany Derry Paul Qui r8

    Uploaded by

    ZagatBuzz
    This document summarizes two 4-course prix fixe menus offered at a restaurant. The first menu, prepared by Tiffany Derry, includes mascarpone ravioli for the first course, crispy ruby red trout for the second course, pork belly for the third course, and southern banana pudding for dessert. The second menu, prepared by Paul Qui, includes soubise with chicken skin for the first course, poached chicken wings for the second course, roasted chicken for the third course, and buttermilk sorbet for dessert. Both menus are available for $95 per person or $125 per person with wine pairings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    4 course prix fixe menu

    95

    125

    with wine pairings

    PREPARED BY TiffAnY DerrY 1st course

    PREPARED BY pAuL Qui 1st course

    Mascarpone Ravioli
    chantrelle mushrooms, mustard greens, parmesan-truffle broth

    Soubise
    chip, juniper, white pepper, clove, crispy chicken skin

    2nd course

    2nd course

    Crispy Ruby Red Trout


    cannellini bean ragout, charred onions

    Poached Chicken Wings


    celery root puree, coconut, madras curry

    3rd course

    3rd course

    Pork Belly
    house made sausage, crispy ears, yellow grits, pickled sprouts

    Roasted Chicken
    brown butter emulsion, raisin, cayenne, chicken jus

    DesserT

    DesserT

    Southern Banana Pudding


    caramelized bananas, vanilla bean custard, pecan

    Buttermilk Sorbet
    thyme, rosemary gastrique, bay leaf salt, peppercorn, grapes

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