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About this episode

The Dining Alternative’s monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) SEA SCALLOP SASHIMI IN YUZU, rainbow trout caviar, candied pink grapefruit, avocado mousseline, pink grapefruit coulis, arugula, smoked sea salt - served with Kiralyudvar Tokaji Sec 2005. 2) HAND ROLLED BASIL TROFIE PASTA, preserved meyer lemon, parmesan reggiano nage, garlic chips, tomato consomme - served with Poderi Sanguineto I e II Rosso di Montepulciano 2007. 3) LEMONGRASS MILK POACHED WILD PACIFIC HALIBUT, caramelized japanese curry, ramp essence, choy sum, bean sprout & nashi pear salad - served with Schloss Schonborn Estate Riesling 2007. 4) ROASTED BREAST OF SQUAB, white asparagus, fava bean puree, black trumpet coulis, galantine of confit squab leg & foie gras - served with Domaine Catherine Le Goeuil Cairanne 2005. 5) CHANTANEY HEIRLOOM CARROT CAKE, hazelnut croustillant, orange mascarpone icing, fig molasses, carrot cardamom ice cream - served with R.L. Buller & Son Fine Muscat. (See more at www.TheDiningAlternative.com)

• Release Date

  Apr 30, 2010

• Runtime

  02:29