Kelly and Scott Wolf Dinner Party@ the Bush’s
Saturday, March 9th, 2013
Appetizers
- Striped Marlin Tartare
Capers, Shallot, Cornichons, Whole Grain Mustard, English Cucumber, Clover Sprouts - Curry-Pickled Vegetable Relish
Grilled Naan, Cured Garlic Creme Fraiche, Cilantro
Dinner
- Dayboat Scallop Crudo
Sweet Chile Dressing, Daikon Radish, Daikon Sprouts, Hawaiian Black Salt - Lobster and Prawn Cream Bisque
Slow-Poached Louisiana White Prawns, Blood Orange, Rosemary Oil, Fresh Tarragon - “Bit of Greenery”
Baby Arugula, Radicchio, Shaved Fennel, Valdeon Blue Cheese, Candied Almonds, Red Pear, Fennel Top Vinaigrette - Herb-Dusted Utah Elk Short Loin
Roasted Local Sunchokes, Herb Polenta, Chipotle Reduction Sauce - Honeyed Ricotta Tartlett
Puff Dough, Spiced Blackberry Compote, Thai Basil
Dessert
- Selection of Chocolatier Blue confections