"Spice Root" was the theme for the reserve dinner at Westminster in August. Each course was centered around a different spice located around the world. Chef Christopher Moore and Sous Chef Kyle Bulferteamed up to put on the dinner for twelve residents. The evening started with a turmeric gin spritzer. The 1st course- tandori style chicken on top of a heirloom tomato salad topped with a mint yogurt sauce. 2nd course- Annatto-cumin seared halibut in a saffron broth with taro root. Intermezzo- Lingonberry Ginger Sorbet. 4th course- Coffee rubbed beef tenderloin accompanied by blue cheese polenta cake and tri-colored carrots. Dessert Course- French toast napoleon stuffed with dark chocolate marscapone with strawberry caviar and cardamon creme anglaise. The dinner was enjoyed by all and residents requested that some of the items be put on the new ala carte menu rolling out September 16th.
Westminster Place