PROVENCAL TABLE

Friday, October 25^th
6 PM
Recipes include:
SEARED DUCK BREAST
– succulent, juicy pan seared duck breast finished in the oven,
served with creamy spelt risotto, blistered cherry tomatoes
and truffle honey sauce, garnished with mircro greens
CREAMY SPELT RISOTTO
– we’ll use a combination of arborio rice and also spelt
which adds an additional level of flavor and nuttiness,
cooked slowly with white wine and chicken broth to pull the
natural starches from the rice creating risottos classic creaminess,
finished with finely shredded parmesan cheese
TRUFFLE HONEY SAUCE
– a reduction sauce of white wine and chicken broth
with honey and truffles that we’ll create in the pan renderings
after searing the duck breast
BLISTERED CHERRY TOMATOES
– cherry tomatoes tossed with olive oil, then slow roasted in the oven
bringing out the tomatoes natural sweetness
ROASTED BUTTERNUT SQUASH SOUP
– oven roasting the butternut squash brings out its natural sugar
and caramelizes the edges creating a flavor bomb!, we’ll puree our
soup until creamy and serve with a drizzle of smoked olive oil
APPLE HARVEST BUTTER CAKE with COGNAC
– fresh baked butter cake with French cognac
kissed granny smith green apples!
$115 per person