Garlic mustard by clspeace
There are several interesting food events still left in the last half of May. The first two are inopportunely scheduled. Not only do they conflict with each other, but they also conflict with the Italian themed dinner at Lucky’s (previously noted).
Chefs Dante Boccuzzi (Dante), Ben Bebenroth (Spice of Life), Sergio Abramof (Sergio’s), John Pistone (J Pistone) and Scott Kim (Sasa) are participating. Dessert will be provided by A Cookie and A Cupcake and Mularo’s Gourmet Ice Cream. It’s been a while since I’ve seen Chef Boccuzzi. Maybe I can get some interesting details about his progress with the move.
Reception
Squash Blossoms Stuffed with Salmon and Asparagus Mousse, Sweet Fennel Dressing
Asparagus and Easter Egg Radish Purse, Chimchuri Sauce
Salad
Ultra Salad Mix with Asparagus, and Shaved Radishes in a Lemon-Thyme Vinaigrette
Beets and Asparagus with Edible Flowers, Sweet Onion Dressing
Soup
Asparagus Bisque and Chive Oil
Entrée
Roasted Pork Loin with Medley of Spring Herbs
Chef’s Garden Earth to Table Vegetables
Asparagus –White, Purple and Green Blend, Lemon Butter
Baby Squash Roasted in Olive Oil with Fresh Herbs
Early Spring Field Greens
Roasted Fingerling Potatoes with Green Pea Tendrils
Dessert
Mr. Fry’s Rhubarb Tartlet with Balsamic and Basil Chantilly
Shortbread Cookies with Fennel Pollen
$55 per person not including tax and gratuity
Reservations are required 419-499-7500
MENU: 6 Course Dinner | A uniquely different Sake paired with each course
Amuse Bouche – chef’s whim starter
Sesame seared tuna crepe with miso ginger sauce
Soba noodle salad with house smoked duck
Shrimp dumplings – lemongrass infused asian consomme with shitake mushrooms and scallions
18 hour asian short ribs, with daikon radish and carrot slaw
Seared day boat scallop on black rice
House made coconut lime sorbet and an assortment of chef’s whim desserts
That’s a very tempting menu. I’ m also very curious to see how Chef Todd Mueler’s presence has affected the restaurant.
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