The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) SEA SCALLOP CARPACCIO IN YUZU, baby tomatoes, caper berries, sweet & sour fresno peppers, sea urchin vinaigrette, oregano. 2) BRAISED OXTAIL & FOIE GRAS TORTELLONI, trumpet royale, crispy leeks, vanilla saffron emulsion. 3) PAN ROASTED PACIFIC HALIBUT, flageolet bean cassoulet, habanero pickled red onions, roasted romaine hearts, anjou pear tournée, shungiku. 4) SWEET SOY & ANCHO CHILE BAVETTE, rhubarb compote, belgian endive marmalade, crispy shallot rings, choy sum flowers. 5) LIME CURD & WHITE CHOCOLATE TARTLET, ginger meringue, lime confit & powder, avocado sorbet. (See more at www.TheDiningAlternative.com)
http://www.youtube.com/watch?v=4VeMD4c8gX0&hl=en
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