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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) TERRINE OF OLIVE OIL CONFIT RABBIT, prosciutto di san daniele, black trumpets, foie gras, red & golden beet essence, mustard trio. 2) NANTUCKET BAY SCALLOPS & SEA URCHIN, vegetable barigoule, vinagre de jerez, black olive oil & pistachio vinaigrette. 3) LAVENDER MILK POACHED ATLANTIC RED GROUPER, brown butter braised savoy cabbage, cauliflower mousseline, black winter truffles. 4) KALBI JIM SHORT RIBS OF GRASS FED BEEF, carrot, daikon, chestnut, shungiku, pine nut coulis, soju demi-glace. 5) ORGANIC BLACKBERRY SOUFFLE, madagascar vanilla bean & tarragon creme anglaise, grand marnier raspberries. (See more at www.TheDiningAlternative.com)

• Release Date

  Feb 12, 2010

• Runtime

  02:03