Westminster's Chef Reserve Dinner

After a brief hiatus through the holiday months, we hosted our first Chef's dinner of the year. One could say that this menu was written with tribute to the "Hog". One could say that we were "High on the Hog". Our 19 guests loved the dinner, especially the "Moonshine".

Cocktail

Orange cream-sicle 'Moonshine" 

Amuse bouche

Berkshire Farms Pork Belly

broccoli rabe, Apple-Whiskey glaze

1st Course

Vegetable Tower

Bulgur wheat, roasted yellow pepper, grilled zucchini,

oven-dried Japanese eggplant, apple-wood smoked portabella

mushroom, roasted chicken aspic, pickled watermelon radish 

2nd Course

Seared Sea Scallop

Forbidden rice "Paella" style, pea puree, tomato oil 

 Intermezzo 

Chai-tea Sorbet

cinnamon, coconut, pickled ginger

3rd Course

Leg & Cheek

Dried fruit braised pork shank with Parsnip-Rutabaga-Yukon puree

Port wine braised pork cheek with slow roasted cauliflower steak

  

Dessert

Trio

Raspberry-Vanilla-Guacamole Panna Cotta, Peanut butter & Bacon infused truffle, Red Velvet Cupcake w/ Bourbon cream 

Special thanks to......

Senior Executive Chef, Chris Moore........2nd course & Raspberry-Vanilla-Guacamole panna cotta

Sous Chef, Kyle Bulfer........1st course & Red Velvet Cupcake w/ Bourbon cream

Rob Campbell

Executive Chef

Westminster