Villa St Benedict Reserve Dinner

This month's reserve dinner for Villa St. Benedict was Greek themed! Chef Jeremy DeRango put together a five course tasting menu that was influenced by Mediterranean flavors.  With the help of Katie Kunkel, Liz Blume, and Nikki Beckus, the dinner was a huge success.  Residents ended the night with a standing ovation for the team and the chef.  We look forward to our next Reserve dinner in February.

Seared Yellow Fin Tuna
Fava bean puree, black olive oil, gala apples, Easter radishes

Intermezzo
Blood Orange Shot

Grilled Octopus Salad
Red quinoa, couscous, charred lemon Vin, avocado mousse, roasted beet air

Rack of Lamb
Roasted eggplant, garbanzo beans, wilted arugula, lamb shank, toasted garlic, lamb demi

Baklava
Phyllo crisp, walnut chiffon cake, clover honey, yogurt semifreddo, toasted pistachios

Jeremy Derango | Executive Chef | Villa St. Benedict