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  • Wine Bar Bistro Lark Fall Tasting Menu-2011

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    Chef Jason t. Smith's fall harvest celebration features five courses. Guests can choose from A variety of entrees, including venison "stew", butternut squash, toasted farro, cinnamon infused maitake mushrooms, or roasted seitan, Sweet Potato "tots" each course is served with A side of pumpkin custard, apricot nibs, spun sugar, pistachio powder.

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    Chef Jason t. Smith's fall harvest celebration features five courses. Guests can choose from A variety of entrees, including venison "stew", butternut squash, toasted farro, cinnamon infused maitake mushrooms, or roasted seitan, Sweet Potato "tots" each course is served with A side of pumpkin custard, apricot nibs, spun sugar, pistachio powder.

    Copyright:

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    314 views1 page

    Wine Bar Bistro Lark Fall Tasting Menu-2011

    Uploaded by

    alloveralbany
    Chef Jason t. Smith's fall harvest celebration features five courses. Guests can choose from A variety of entrees, including venison "stew", butternut squash, toasted farro, cinnamon infused maitake mushrooms, or roasted seitan, Sweet Potato "tots" each course is served with A side of pumpkin custard, apricot nibs, spun sugar, pistachio powder.

    Copyright:

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    of 1

    Fall Harvest Celebration

    First Course
    Smoked Pumpkin Bisque, Spicy Pumpkin Seeds, Crme Fraiche, Pumpkinseed Oil

    Second Course
    Roasted Idaho Trout, Spaghetti Squash, North Country Ham, Sauce Jacqueline Or Roasted Japanese Eggplant, Spaghetti Squash, Cashews, Sauce Jacqueline

    Third Course
    Venison Stew, Toasted Farro, Charred Onion Froth, Cinnamon Infused Maitake Mushrooms Or Sous-vide Butternut Squash, Toasted Farro, Charred Onion Froth, Cinnamon Infused Maitake Mushrooms Or Poached Hudson Valley A Grade Foie Gras, Roasted Pear, Tart Cherry Marmalade and Savory Balsamic Reduction ($15.00 Supplement)

    Fourth Course
    Sous-vide Bison Short Rib, Tomato Jus, Chanterelle Mushroom Ragout, Sweet Potato tots Or Roasted Seitan, Tomato Jus, Chanterelle Mushroom Ragout, Sweet Potato tots

    Fifth Course
    Pumpkin Custard, Apricot Nibs, Spun Sugar, Pistachio Powder

    No Substitutions No Gift Certificates $70 per person not including Tax and Gratuity Optional Wine Pairings $25 per person 2 Seatings: 6 and 9 PM, limited to 30 guests per seating

    Executive Chef Jason T. Baker

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