Top Shelf Holiday Degustation Menu

Chad Swenka Top Shelf Holiday Degustation Menu
Friday, December 27, 2019
Dinner for 10 people

Appetizers to Share

  • Tataki-Marinated Jackfruit Spring Roll
    Rice Paper Wrap, English Cucumber, Green Cabbage, Radicchio, Sweet Chile Dipping Sauce
  • Braised Kale and Roasted Exotic Mushrooms
    Belgian Endive, Coriander, Ricotta, Pomegranate Seeds
  • Wine Pairing: Jean Lallement et Fils Brut Champagne Grand Cru, Verzenay, France NV

6-Course Tasting Menu

  • Crudo of Fresh Hamachi
    Shishito Pepper Mignonette, Bergamot Aioli, Edible Orchid, Fennel Relish, Pepitas
    • Wine Pairing: Joseph Phelps Sauvignon Blanc, St. Helena, Napa Valley, California ‘18
  • Red Curry and Crab Pasta
    Angel Hair, Red Curry Shellfish Cream, Pea Sprouts, Lump Crab, Chives, Red Tobiko, Crispy Shallot
    • Wine Pairing: Domaine Louis Latour Corton-Charlemagne Grand Cru, Burgundy, France ‘15
  • Roasted Winter Squash, Pumpkin and Galangal Bisque
    Basil Oil, Wasabi Peas, Ground Sumac
    • Wine Pairing: E. Guigal “La Doriane” Condrieu, Rhone, France ‘16
  • Green Papaya-ish Salad
    Baby Arugula, Carrot, Watermelon Radish, Kohlrabi, Pyne Farms Braeburn Apple, Homemade Seasoned Rice Vinegar, Fish Sauce, Toasted Cashews
    • Wine Pairing: Domaine de la Mordoree “La Dame Rousse” Rose, Tavel, France ‘18

Mango Sorbet with Fresh Cantaloupe

  • Confit Leg of Muscovy Duck OR Smoked Eggplant Ratatouille
    Jasmine Rice, Lime Essence, Cranberry-Duck Reduction, Micro Greens
    • Wine Pairing: Domaine Jacques Prieur Corton-Bressandes Grand Cru, Burgundy, France ‘10


  • Hibiscus-Poached Anjou Pear
    Local Plum Compote, Coconut Milk Ice Cream, Spiced Pumpkin Bread, Fresh Thai Basil, Steel Cut Oat Crumble
    • Wine Pairing: Cru D’Arche-Pugneau Sauternes, France ‘15

Let’s Make Something Delicious

Chaia Cucina’s catering and consulting services allow you to make the most of the power of food to connect, celebrate, nourish, and make joy.

Serving Salt Lake City
and Surrounding Areas

Adam Kreisel, Chef Consultant
(801) 598-3986