Chef Christian Orosz’s culinary talents range from the East Coast of the
United States all the way down to Miami. With the collaboration of
Food and Beverage Director Christophe Ticarro, who
has spent the last 16 years on the West coast, specifically
in Alaska, to bring a culinary cohesion of new flavors to our wine dinners.
The concept of this month’s menu is to highlight great summer dishes
while visiting different regions of the country and world.
Our interpretation of tonight’s dinner is Asian infused flavors
that are light and crisp in flavor and in concept.
Next week will feature French techniques in cooking approachable
for the Midwest pallet. Finish the month with an Italian infused dinner.
July 21
Medalion de boeuf
Tenderloin of beef with a cherry and grape veal demi-glace
Terrine de fruit
Fresh fruit terrine in a champagne gelée drizzled with mint simple syrup
Neapolitan Mousse
Chocolate and raspberry mousse, housed whipped cream
July 28
Swordfish Saltimbocca
Stuffed with prosciutto, gorgonzola and breaded and pan seared
South Beach Bruschetta
Grouper with hints of cumin, tequila, lime juice, cilantro
Piña colada Crème brûlée
Hints of pineapple and rum into this classic
651-439-6000
Tags: four course, Wine Dinner
