For this month's reserve dinner here at Villa St. Benedict the theme was parings. Since Valentine's Day was right around the corner I wanted each dish to feel like it would be incomplete without the other component in the dish.
First
Roasted Sunchoke and Brandy Soaked Pear Soup
Second
Blue fin tuna tartare with avocado, plantain chips and sofrito
Third
Basil & Meyer lemon granita
Fourth
Seared scallops with truffled crisps, and carrot puree
Fifth
Apple tart, with cinnamon short bread cookie and roasted apple ice cream
The residents as always had a great time and already looking forward to next months dinner.
Jeremy Derango | Executive Chef | Villa St. Benedict