If you've visited here before you may well know that Tuesday is Breakfast for Dinner at our house. How wonderful of Chef Scott is bear that in mind while preparing our dinner Tuesday!
The simple description leaves so much out of this incredible course. The poached egg was cooked inside of a ravioli! I have been trying to figure that out for days. I'm not a big foam person but is does present so beautifully. Underneath the Ravioli was a bacon and vegetable succotash. I asked for an extra piece of bread to sop all of the egg/succotash mixture up.
Onto the Meat Courses
I was really excited about trying the Caraway Vinaigrette and it didn't let down. The Bison was so tender you truly didn't need the knife accompanied with Brussel Sprouts and purple potatoes.
The Australian Kobe-Style Beef was prepared as a short rib (right) and tenderloin (left). The sphere in the upper left was full of surprises. It is made of potatoes crusted with panko crumbs with a hidden piece of bison inside. The micro green are provided by Farmer Lee Jones, known to many for his Chef's Garden.
What better way to end a meal than with chocolate!?! The Peruvian Chocolate Timbale is decorated with 24K gold! A chocolate ribbon connects the Timbale to Roasted White Chocolate Gelato.
Just when you believe you can't look at anything more Scott brought out this beautiful wooden tray covered in various chocolate and candy treats. We each chose five, which we wound up having boxed to enjoy later. Starting at the top of the plate my choices were a Brandy soaked Chocolate Covered Cherry, an Orange Mimosa Truffle, a Chocolate Gingered Orange Rind, a Banana Foster Truffle, and a Passion Fruit Gelee. Though I can't prove it I believe there was a full shot of alcohol in some of the candies.
I can't imagine a better way to have celebrated this glorious occasion. Now I just need to come up with a reason to book us in the Chef's Table!!