Wednesday, September 4, 2013

Linden (8)




House mocktail: Hibiscus-pomegranate infusion, beet froth, lemon, sparkling water, blackberry cells

Tomatoes compressed with smoked tomato water vinaigrette, whipped ricotta, pickled honeydew, tarragon

Chicken liver mousse, chicken crackling, whipped plum, black truffle puree, plums marinated in plum wine and star anise, green sorrel, lucky purple sorrel, red veined sorrel

Colorado striped bass roasted in thyme brown butter, red grape gel, pickled green grapes, artichoke chips, basil emulsion, roasted artichokes, thai basil, opal basil

Braised and glazed berkshire pork belly, corn puree, grilled colorado peach, corn-roasted red pepper succotash, peach gel, cornbread crumbs, nasturtiums

5th course: Colorado cherries compressed in orange liquor and vanilla bean, almond pastry cream, lime curd, nitro cherry semi freddo, caramelized almonds, lime-almond tuile, candied lime zest, anise hyssop  

Petit Four: Strawberry pate de fruit with bee pollen