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Fall Menu | Great Performances

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SEP
06
2017
Fall Menu
Recipes and Food
by Beth Kaiserman


The GP Fall menu is here!

Inspired by foraging unexpected ingredients at Katchkie Farm this summer, Executive Chef Mark Russell aims to highlight underutilized ingredients, like a Pan Roasted Porgy Fillet with charred corn, farm greens and roasted tomato. 

"We’re thinking about creative ways to fight food waste," he said. "A great example of utilizing the whole product is Apple Three Ways, in which we caramelize local apples, extract juice for apple cider cream, and use the skins to create apple paper on top of maple crust."

See our Fall menu below, and prepare to get hungry.

Hors d’Oeuvres

Beet Jam Toasty with Katchkie Beet Jam, Westfield Farms Goat Cheese, Toasted Brioche

Potato Cornet with Portobello Mousse, Sorrel

Corn Pudding with Roast Tomato, Zucchini

Roast Chicken Cobb Salad

Korean Chicken Slider with Gochojing Fried Chicken, Kimchi Slaw, Sriracha Aioli

Plantain Fritter with Cilantro Aioli

Wahoo Tartare in Plantain Cup

Sesame Yam Sim with Harissa Aioli

Lobster Roll on Toasted Bun, with Chives

Scallion Polenta Cake with Ratatouille, Ricotta Salata

First Courses

Last Vestige Salad with Gem Lettuce, Pickled Shallots, Cabbage, Zucchini & Squash, Chioggia Beets, Peppers & Tomato, Poblano Cream, Toasted Pumpkin Seeds

Pumpkin Gallet with Roast Pumpkin, Blue Cheese, Thyme & Honey, Treviso & Arugula Salad, Toasted Walnuts

Charred Roots with Feta Cheese Chermoula & Toasted Farro

Jicama Crudo with Grapefruit & Citrus Supremes, Avocado & Pistachios

Spinach & Carrot Terrine with Ginger Carrot Coulis

Forest Mushroom Tart with Truffle Emulsion, Savory Shortbread & Rocket

Entrées

Eggplant Chermoula with Cauliflower Couscous, North African Flavors & Harissa

Mock Fried Chicken with Vegan Green Goddess Dressing, Warm Fingerling Potato Salad

Pan Roast Porgy Fillet with Charred Corn, Farm Greens & Roast Tomato

Tarpon Springs Drum Fillet with Katchkie Farm Ranchera, Preserved Lemon, Picholine Olives, Crispy Fried Purple Potatoes

Roast Breast of Guinea Hen with Local Grape Saba, Warm Grain Salad

Goffle Road Roast Chicken with Olive & Spinach Ragout

Braised Short Ribs with Winter Vegetables & Greens

Plated Desserts

Elder Cordial Mousse with Light Almond Cake, Calamansi Crème

Buñuelo with Cinnamon Crust, Dulce de Leche Custard, Roasted Rhubarb-Berry Compote & Buttermilk Ice Cream

Rice Au Lait with Honey, Red Currant Fluid Gel, Peach Pâte de Fruit

Dark Chocolate Sheba tart with Praline Cremeux, Candied Hazelnut, Hibiscus Sorbet, Chocolate Mirror Sauce

Apricot - Amaretto Trifle with Lady Finger Cookie, Mascarpone, Sugar Glazed Apricot & Espresso

Petit Fours
Mixed Berry cones
Ricotta- Pistachio Tartlet
Sacher Bar (Apricot Glazed Chocolate Cake)
Rhubarb-Oat Tart
Calamansi (Coconut Flake Bite)


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