"Spring into Flavor" was the theme for the dinner and we started the evening with strawberry rhubarb sangria. The rhubarb was grown in the community garden, and the guests were not only thrilled with the cocktail, but the crisp taste of our in-house grown rhubarb. The dinner was well received by all and the residents look forward to June's pop-up restaurant reserve dinner. A special thanks to Dustin McCarver. Dustin is currently in his culinary program at Robert Morris University. Dustin will graduate in the fall, and will continue to help out at Westminster on his days off from school.
Spring into Flavor
Chef Reserve Dinner
Chef Reserve Dinner
SPRING REFRESHER
Strawberry Rhubarb Sangria
FROM THE FARM
Beef Tenderloin Crostini
seared beef medallion | grilled focaccia bread |
applewood smoked bacon jam | stone-ground mustard
| horseradish crème fraîche cabernet sauvignon
FROM THE FOREST
Morel Mushroom Bisque
roasted morels | truffle cream | asparagus foam
FROM THE GARDEN
Frisee & Beet
frisee lettuce | grilled radicchio | shaved radish | golden
beets | teardrop tomatoes | dated goat cheese |
toasted almonds | honeycomb vinaigrette pinot grigio
FROM THE WATER
Casino Crusted Halibut
Alaskan halibut filet| garlic roasted fingerling potatoes |
grilled ramps | saffron oil | béarnaise pinot noir
FROM THE FIELDS
Bourbon Poached Pear
baby pear | butterscotch gelato | macadamia nut
blondie | praline sauce rose
Kyle Bulfer|Executive Chef | Morrison Community Living | Westminster Place