Sous La Terre: March
This is unconfirmed as of now, but I might have a date and time for the next Sous La Terre: Sunday, March 25th, 6:00PM. Menu and price to be determined.
If you are seriously interested, please drop a line here and I will be sure to keep you updated with any decisions regarding this potential dinner. Leave your name and e-mail address, please.
I hope to see you in March!
After Sunday’s service, I felt like my amuse bouche dish needed some work in terms of presentation refinement. I stepped out of the kitchen for an hour or two after cleaning up and came back later that night to try to tackle the plate again.
Now, this seems to flow better. It’s the little things, you know?
Goat cheese and grapefruit. Try it; you’ll get the idea.
Gnocchi à la parisienne, asparagus, grapefruit gelée, Cypress Grove “Midnight Moon”, brown butter.
Dish of the night goes to this beauty: sous vide farm egg, spring onion soubise, candied walnut, toasted quinoa, black winter truffle.
The dish begins earthy up top, but gets progressively sweeter as you make your way down to the candied walnut at the bottom.
Sous La Terre: March
Sunday, March 20th, 5:00 PM. $30 with selected wine pairing.
Amuse Bouche
A selection of spring nuances
Spring Onion
Sous vide farm egg, spring onion soubise, toasted quinoa, candied walnut, black winter truffle
Asparagus
Gnocchi à la parisienne, asparagus, grapefruit gelée, chèvre, spinach, brown butter
Preserved Meyer Lemon
Hand-cut tagliatelle, preserved Meyer lemon, English pea, green garlic, crème fraîche
Strawberry
Balsamic ice cream, strawberry foam, brown butter sponge, shortbread, pistachio, basil
Gnocchi à la parisienne will definitely be on March’s menu.
Calling all vegetarians: I need your input!
I’m thinking about making some fresh, handmade tagliatelle for the next rendition of SLT (which could possibly be a vegetarian dinner to highlight spring’s upcoming produce).
