Protégé Dinner

Sunday, July 27, 2014



First Course
Wild Japanese Yellowtail
Summer Melons, Pickled Beets, Spicy Cucumber
Jason Simpson, St. Cecilia

Second Course
Abalone, Eggplant, Smoked Red Pepper and Grains
Katie Weiner, Meadowood

Third Course
Corn Tart
Chanterelle Mushrooms, Black Truffles
John Hong, Meadowood

Fourth Course
Wild Summer Salmon
Fermented Fennel, Stone Fruit
Nyesha Arrington, Local Chef

Fifth Course
Crispy Pork Belly, Roasted Scallop, Quince & Chorizo
Brendan Collins, Waterloo & City

“Red Velvet”
Ken Takayama, Melisse

Dine Melisse

Tuesday, July 15 – Friday, July 18, 2014
Tuesday, July 22 – Friday, July 25, 2014


First Course
Tomato Soup
Summer Squash and Zucchini, Tomato Sorbet

Second Course
Tuna Tartare
Apricot Lane Farms Avocado, Lemon Cucumber and Meyer Lemon


Hokkaido Scallop
Cauliflower, White Wood Ear, Almond Milk

Third Course
Rhode Island Skate Wing
Braised Shelling Beans, Young Garlic


Sweet Corn Agnolotti
Shaved Black Truffles $55 Supplement

Fourth Course
Flat Iron Steak
Braised Beef Cheek, Charred Eggplant, White Mushrooms


Jidori Chicken Roti
Sweet Onion, Gailan, Potato Mousseline, Albufera Sauce

Chocolate, Hazelnut and Coffee

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