Blip

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) WHITE MISO CURED WILD ALASKAN BLACK COD, habanero pickled radish, ikura, pink grapefruit, yuzu, jonah crab, avocado mousseline. 2) SEARED HUDSON VALLEY DUCK FOIE GRAS, rhubarb compote with vanilla bean & thyme, brioche pain perdu, lavender scents. 3) BUTTER BRAISED SKATE WING, thai red curry, lime confit & powder, crispy ginger, fines herbes salad. 4) WILD RAMP ROASTED RIB EYE OF BEEF, bone marrow & potato souffle, english pea foam, bordelaise syrup. 5) CEYLON CINNAMON FRESH RICOTTA FRITTERS, confiture de lait, basil creme anglaise, chianti coulis. (See more at www.TheDiningAlternative.com)

• Release Date

  Feb 12, 2010

• Runtime

  01:26