c o p p e r b l u e

Tasting Menu

Saturday, October 29, 2006

 

amuse

 roasted potato, crème fraiche, spicy red pepper aioli, paddlefish caviar

 

tasting menu 

foie gras terrine

 pomegranate jelly, warm red pepper salad, cinnamon vinaigrette,

ground pomegranate “sweet tart”

diver scallops, butter roasted, Amontillado sherry and cocoa

pomegranate veloute

roasted scarlet turnip salad 

gulf shrimp “a la plancha”

roasted baby cauliflower, farm radish, salt pork 

mediterranean spearfish, “popeye” olive oil poached, piperade,  

spinach emulsion  

Indiana organic quail

warm cider gelée, cardoons, thyme beurre noisette 

Swan Creek organic rabbit crepenette

coriander jus 

Crawford farm lamb loin

slow roasted, chanterelle mushroom powder, red lima beans

mint-mushroom sauce, concord grape jelly 

 

dessert menu 

  White Hot Chocolate

lavender marshmallows, cookies