Appetizer:


Burrata Salad
mixed baby greens, heirloom tomatoes, walnuts, blackberries, crispy leeks, crispy prosciutto, EVOO-meyer lemon citronette


Entrée:


Sous-vide Perfect Beef Tenderloin
Cooked to desired doneness, seared to perfection – sauce options: au poivre (pepper sauce), à la moutarde (creamy mustard), béarnaise, soy-ginger jus, chimichurri. Sides: potato purée, roasted asparagus


Dessert:


Tarta de Santiago
moist and gooey almond cake, lemon zest, vanilla bean ice-cream
Other Infomation
Meal for 6 on 24 August 2019