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    Rachel Tepper Paley
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    The tasting menu at the Occidental Wine Room features five courses highlighting seasonal ingredients, with amuse-bouches to start and finish the meal. Dishes include a first course of miners lettuce salad with duck bacon and garbanzos, second course of sea scallop with quail egg and pancetta, and a main of bison tenderloin served with honey-cap mushrooms and orange cauliflower.

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    The tasting menu at the Occidental Wine Room features five courses highlighting seasonal ingredients, with amuse-bouches to start and finish the meal. Dishes include a first course of miners lettuce salad with duck bacon and garbanzos, second course of sea scallop with quail egg and pancetta, and a main of bison tenderloin served with honey-cap mushrooms and orange cauliflower.

    Copyright:

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

    Wine Room Menu

    Uploaded by

    Rachel Tepper Paley
    The tasting menu at the Occidental Wine Room features five courses highlighting seasonal ingredients, with amuse-bouches to start and finish the meal. Dishes include a first course of miners lettuce salad with duck bacon and garbanzos, second course of sea scallop with quail egg and pancetta, and a main of bison tenderloin served with honey-cap mushrooms and orange cauliflower.

    Copyright:

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

    Wine Room at the Occidental

    Chefs Tasting Menu sample


    Amuse of Eggplant Flan with Fried Thai Basil Leaf and Trout Roe Amuse of Salt Cod Fritter with Puntanesca Sauce

    First Course
    Miners Lettuce, Shaved Spring Onion, Duck Bacon, Fresh Garbanzos, Blood-Orange Vinaigrette

    Second Course
    Maine Diver Sea Scallop Sunny Side Quail Egg, Crisp Pancetta, Brioche, Sauce Verde

    Third Course
    Pan Seared California Sable Fish and Manila Clams Apple and Sweet Onion Soubise, Sauted Fiddlehead Ferns Clear Cider Mustard Seed Reduction Pomegranate Crusted Champagne Sorbet

    Fourth Course
    Roasted Rabbit Roulade Stuffed with Black Trumpet Mushroom Duxelle, Duck Egg Crepe, Swiss Chard, Carrot Coulis and Pickled Baby Carrots

    Fifth Course
    Grilled New Frontier Bison Tenderloin Honey-Cap Mushrooms, Orange Cauliflower Gratin, Cherry-Baynuls Gastrique Dessert Amuse of Red, White and Blue Parfait

    Dessert
    Chocolate Tissimo

    Presented and Prepared by Executive Chef Rodney Scruggs

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