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Fabulous Daou Wine Dinner at Castlewood

Apps were: chicken fried fermented radish with maple & house made hot sauce, beet eclair with yellow beet mouse, roasted beets & drunken goat cheese, grilled endive with fennel jam, sesame & black tea broth.


Amuse bouche: west african peanut soup with fondant yams.


Courses were: achiote cure snapper & tuna crudo with carrot leche de tigre & chamomile.


Seared duck with a roasted cherry borsct reduction and pickled brandywine and cherokee purple tomatoes.


Pepper aquachile with haricot coco bean broth and cress salad.


48 hour wagyu short rib ragu with seared scallop, roubechoun potatoes, grilled lions main mushroom and a black garlic cabernet reduction.


Coffee panna cotta with butterscotch and chocolate dirt.




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