Fruits of the Season at The Ocean Room

By: The Ocean Room Chef de Cuisine, Andrew Venable
Sous Chef, Jason Rheinwald and Pastry Chef, Ashley Kennedy

May menu

Our local farmers are beginning to harvest the beautiful fruits from their crops and what better way to showcase them than with a tasting menu featuring a fruit for each course.  Blackberries, peaches, melons, and blueberries will make this month’s menu adventurous and something to remember.

First Course:

Tuna Carpaccio- Peach, Chips, Micro Basil, Saffron Citronette

Sliced thin, pounded even thinner and presented raw this Tuna is seasoned with black Hawaiian salt.  We will be complimenting the beautiful ahi tuna with sweet peaches, sliced into wedges seasoned with a little salt.  The saffron citronette is made by reducing citrus juices, then using olive oil to emulsify into an acidic, bright yellow/orange dressing.

Paired with 2009 Berger Gelber Muskateller, Neideröstereich

1- Ahi Tuna Carpaccio

Second Course:

Sunchoke Vichyssoise–Melons, Celery, Fried Leeks, Chervil

 

This is our little take on the classical French chilled leek and potato soup.  The base of this soup is sunchokes, leeks,and potatoes.  Thinned with a little milk this soup will have a velvety mouth feel.  The set will have small diced melons, celery that’s compressed with a little lemon vinegar, fried leeks and fresh chervil.

Paired with 2010 Tenuta Luisa Friulano Bianco, Isonzo del Friuli

2- Sunchoke Vychissoise

 

Third Course:

Pork Belly Confit - Blueberry granola, greek yogurt mousse, blueberry foam

 

The Pork Belly here is brined overnight with honey, garlic, herbs, and black peppercorns. It’s then packed in a sous vide bag with pork fat and cooked @ 175* for 8 hours. It is deep fried at pick up resulting in a crispy tender piece of pork belly. Underneath the belly will be some blueberry granola, which has marcona almonds, steel cut oats, and dried blueberries.  Rounding out the plate will be a Greek yogurt mousse; served cold with dish should remind you of breakfast. Light blueberry foam will garnish.

Paired with 2011 Joaquìn Rebolledo Godello, Valdeorras

3- Pork Belly Confit

 

Four Course:

130 Beef – Blackberry, roasted garlic puree, blackberry-balsamic sauce, cocoa nib

 

Fresh blackberries will accent the 130* beef that will be sitting on top of our roasted garlic puree.  The puree is made of roasted garlic, potatoes, and white wine. There is no dairy.  The sauce is made with our aged balsamic vinegar, blackberries, sugar, black peppercorns and water. Garnished with come cocoa nibs to add depth of flavor and micro arugula for freshness this dish will be a great way to finish the savory portion of the tasting menu.

Paired with 2007 Arcanum Il Fauno Merlot/Cabernet, Toscana

4- 130 filet mignon

 

 

Fifth Course:

Burrata- Berry salad, buttered croutons, peach dressing, petals of bibb lettuce

 

This fresh curd mozzarella cheese will be a beautiful transition from the savory to the sweet dishes.  The berry salad will change but will mostly be blackberries, blueberries and strawberries tossed in a little of the peach dressing.  The dressing itself is made from champagne vinegar, peaches and canola oil.  Two or three petals from the inner most part of the head of bibb lettuce will add some crunch and freshness to the dish. The croutons are ciabatta bread, toasted in browned butter and seasoned with fine sea salt.

5- Burrata

 

Sixth Course :

Blackberry Lime Gelato Terrine- Cabernet macerated blackberries, vanilla bean sable, blackberry lime curd

This dessert is cool and light, a perfect spring fruity dish to get the taste buds ready for the summer.

 

Paired with 2011 Elio Perrone “Bigaro” Moscato/Brachetto, Piemonte

6. Blackberry Lime Gelato Terrine

 

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