On
October 14th and 15th, our Executive Chef Taras Virstiouk created and executed a
menu for our fine dining Arabella room. Residents enjoyed and expertly prepared
prefix menu with wine pairings and were able to talk to the chef about how he
prepared the menu and where his inspiration came from. Here is the menu that
many got to enjoy:
AMUSE BOUCHE
POLENTA
CAKE
STARTERS
ROASTED
CARROT PANZENELLA
Apple,
Carrots, Walnuts, Cumin Crema, Tomatoes, Kale, Toasted Brioche Bread
PAN
SEARED SCALLOP ESCABECHE
Cucumber
Tartare, Lemon Crema, Rye Chips, Shaved Radish
ENTREES
SPANISH
MACKEREL
Quinoa,
Fennel, Orange, Capers, Shaved Beets, Dill vinaigrette
SLOW
BRAISED PORK SHANK
Corn
Bread Puree, Roasted Beets, Sautéed Kale, Pomegranate Seeds, Fried Shallots
HANGER
STEAK AND FRITS
Balsamic
Glazed Crimini Mushrooms, Thin Potato Fries, Asparagus and Bistro Butter
DESSERTS
APPLE
PEAR CROSTADA
Maple
Ice Cream
CHOCOLATE
POT DE CRÈME
Almond
Tuile
Brian Kempf | Assistant
Director of Dining Services | Lake Forest Place