So work is slow and my boss is letting me do a menu, took almost two years but he finally kind of trusts me. So I tossed something together after work. Trying to do Alberta meets italian meets me.
Beetroot Cured BC Salmon with Heirloom Carrot, Lemon and Saffron Arancini, Italian Herbed Crust, Piccolo Verdi, Balsamico quindici e olio (sicilain olive oil, nice an spicy)
(Soave,Prosecco,Tavel) TBD unsure
Salt Crusted Beef Tenderloin, Soft Truffled Polenta with Pecorino and soppressata, Tomato Confit Spolgiato, Burro di Nocciola Beligium Endive Bruciato
Tomatos and endive cooked sous vide, mint,rosmary and basil on tomatoes, they will be peeled. Endive poached in buerre noisette and than hit with charcoal grill. Roast is sliced with pan drippings deglazed with veal stock
(Fontafredda Barolo 2011)
Could be Le tense Sassale Valtelina Supiore 2011
Really want a nebiollo grape
Spiced Chocolate Cake, Candied Orange, Balsamic Angel Hair Garnish, Vanilla Bean Gelato
(Masi di Recioto 2011)
Any thoughts would be welcome. I'll be doing one run through on my vacation served to family before hand to make sure I didn't royally mess up.