Las Canarias Menu May 25th

First Course

 

Gazpacho of Golden Watermelon with Yuzu and Green Tomato

Blue Bonnet Farms Fresh Lettuces

Texas Guajillo Blossom Honey Vinaigrette

 

 

Second Course

 

Espelette Spiced Shrimp Wrapped in Proscuitto

Sweet Corn Risotto and Fennel Confit

 

Berkshire Pork Loin

 Warm Dandelion and Frisee Greens, Pork Cracklin’s,

Caramelized Onion Veloute

 

 

Local Chicken Breast

Vanilla Bean Spaetzle, Blistered Heirloom Tomato, Brown Butter and Arugula Sauce

Dessert

 

Warm Sticky Toffee Pudding

Pecan and Goat Cheese Ice Cream and Raspberries

 

Artisan Cheese Tasting

Pain d’Epice, Brown Butter Pecans, Dried Fruit, Honeycomb and Olives

 

Warm Spinach Salad with Crispy Duck Confit

Double Cream Brie Cheese, Strawberries, Beignets and Pinenuts

 

Grilled Avocado and Heirloom Tomato Salad

Arugula, Black Garlic, Sea Salt

 

Seared Rare Yellowfin Tuna

Amarillo Aioli, Roasted Tomatillo Sorbet, Nopales

 

Venison Carpaccio

Cipollini and Poppyseed Marmalade, Bosque Blue Cheese and Sauce Vierge

 

Country Fried Texas Quail

Pickled Corn Relish and Fresh Greens

 

 

 

Second Course

 

Alaskan Halibut

Roasted Beet and Carrot Jam, Jerusalem Artichoke Salad, Black Truffle and Meyer Lemon Aioli

 

Caramelized Sea Scallops with Watermelon

Fresh Dill and Sea Salt

 

Colorado Lamb

Local Grist Mill Polenta with Fontina and Mushrooms, Tomato Pepper Chutney

 

Texas Striped Bass

Crab Salad, Yellow Wax Beans, Marcona Almonds, Duck Fat Roasted Potatoes and Piquillo Pepper

 

LC Classics

Prime Beef Tenderloin, 10 oz Center Cut

Asparagus and Sauce Bearnaise

 

16 oz Prime New York Strip

Shiitake and Parmesan Gold Potato Fries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s