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    Tasting Vegetables: Canteloupe Avocado Salad

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    Nick Solares
    John Fraser is the chef and proprietor of a tasting restaurant, with Nick Pfannerstill as the chef de cuisine and Miguel Cazares as the pastry chef. The menu includes dishes like avocado salad with fava beans and daikon broth, scallop crudo with kombu and caviar, and halibut with fava beans and fennel-ginger broth, as well as desserts such as dark chocolate parfait and blueberry vacherin. The restaurant has a wine list with 92 wines and 182 reserve wines.

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    Tasting Vegetables: Canteloupe Avocado Salad

    Uploaded by

    Nick Solares
    5K views1 page
    John Fraser is the chef and proprietor of a tasting restaurant, with Nick Pfannerstill as the chef de cuisine and Miguel Cazares as the pastry chef. The menu includes dishes like avocado salad with fava beans and daikon broth, scallop crudo with kombu and caviar, and halibut with fava beans and fennel-ginger broth, as well as desserts such as dark chocolate parfait and blueberry vacherin. The restaurant has a wine list with 92 wines and 182 reserve wines.

    Original Description:

    Spring 2015

    Original Title

    Menu Left[1]

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    John Fraser is the chef and proprietor of a tasting restaurant, with Nick Pfannerstill as the chef de cuisine and Miguel Cazares as the pastry chef. The menu includes dishes like avocado salad with fava beans and daikon broth, scallop crudo with kombu and caviar, and halibut with fava beans and fennel-ginger broth, as well as desserts such as dark chocolate parfait and blueberry vacherin. The restaurant has a wine list with 92 wines and 182 reserve wines.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    5K views1 page

    Tasting Vegetables: Canteloupe Avocado Salad

    Uploaded by

    Nick Solares
    John Fraser is the chef and proprietor of a tasting restaurant, with Nick Pfannerstill as the chef de cuisine and Miguel Cazares as the pastry chef. The menu includes dishes like avocado salad with fava beans and daikon broth, scallop crudo with kombu and caviar, and halibut with fava beans and fennel-ginger broth, as well as desserts such as dark chocolate parfait and blueberry vacherin. The restaurant has a wine list with 92 wines and 182 reserve wines.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    tasting

    John Fraser
    Chef, Proprietor

    Nick Pfannerstill
    vegetables
    Chef de Cuisine

    Miguel Cazares
    Pastry Chef

    canteloupe
    roasted peppers, vanilla

    avocado salad
    fava beans, daikon broth

    scallop crudo
    kombu, caviar

    warm asparagus
    apricots, almonds

    sweet corn polenta


    cherries, truffles

    sweet corn polenta


    cherries, truffles

    halibut
    fava beans, fennel-ginger broth

    artichoke and spinach crostata


    mustard crme fraiche

    seared foie gras


    graham cracker, red huckleberries

    cedar baked mushrooms


    steamed tofu, onion brodo

    lamb saddle
    buckwheat crepes, green olives

    miso roasted beets


    barley, citrus buttermilk

    dark chocolate parfait


    black walnuts, cardamom

    blueberry vacherin
    lime curd, coconut ice cream

    135
    108
    wines 92
    reserve wines 182

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