Tasting Dinner Number Two

Monday night’s tasting menu came about, funny enough, by my, Steven’s and Josh’s idea that it’d be fun to do some really old-school classics from the Big Three: Commander’s Palace, Antoine’s, and Brennan’s. Well, we got as far as the first course before the seasons and our best local product sent us off in a different direction. Monday’s tasting will be more contemporary Southern, but we think you’ll like it just the same. We’re thinking come winter, a more challenging local food season, we’ll do entire tastings ripped out of the cookbooks of those great restaurants, and can only hope to do them justice.

Monday, July 7, 2008

  • Blackened Wild Gulf of Mexico Shrimp with Grilled Michigan Asparagus and Hollandaise
  • Summer Greens Soup with Andouille & Cornmeal-Cheddar Biscotti
  • Sea Scallop Escabeche & Seared Summer Squash Salad with Roasted Pepper Cream and Kinnikinnick Farm Lettuces
  • Grilled Gunthorp Farm Pork Loin Cutlet with Michigan Cherry Compote and Crispy Mushroom Rice Cake
  • Trifle of Vanilla Pound Cake, Champagne Sabayon, and Raspberry-Mint Granita


This tasting will feature local produce from Mick Klug (asparagus and cherries) Kalona Organics (butter and eggs in hollandaise,) Kinnikinnick Farm (mustard, turnip, and collard greens in the soup, mint, and mixed baby lettuces,) Green Acres (zucchini and yellow squash,) Gunthorp Farm (exquisite pork cutlet,) and Seedling (raspberries.)

Wine Pairings included for the Prix Fixe of $40

  • Chateau Bonnet Bordeaux Blanc
  • Domaine Wachau Gruner Veltliner “Terrasen” Wachau, Austria
  • J. und H.A. Strub Riesing Kabinett, “Niersteiner Bruckchen” Rheinhessen, Germany