Kelly and Scott Wolf Dinner Party
@ the Bush’s
Saturday, March 9th, 2013


Striped Marlin Tartare
Capers, Shallot, Cornichons, Whole Grain Mustard, English Cucumber, Clover Sprouts

Curry-Pickled Vegetable Relish
Grilled Naan, Cured Garlic Creme Fraiche, Cilantro


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


Selection of Chocolatier Blue confections