This month we had our Chef's Reserve dinner here at
Westminster Place. I wanted to do a simple menu with bold flavors and
the use best ingredients.
-Fresh U-12 Hokkaido scallop with green pea and mint purée and forbidden rice
-Jamon Serrano 3-ways with Cambazola polenta and smoked paprika aioli
-Pink peppercorn dusted lamb loin with golden beets, asparagus, potato fondant, and beurre rouge sauce
-Chocolate bomb, milk chocolate-cardamom mousse, blueberry coulis, almond Florentine cookie
The Australian Thomas farms' lamb loin is the best lamb I've ever used!
Executive Chef | Westminster Place