1st course: Parsnip soup with apple foam, bacon wrapped shrimp, fried pickles
2nd course: Seared La Bella farms foie gras, truffle pound cake, bourbon-apple butter, raw pomagranite
3rd course: Petite raw bar: stone crab claw on spinach and crab kim chi, raw blue point oyster topped with horseradish and beet puree, tuna tartar in a pomelo dressing
4th course: Slow roasted Cervena Venison rack encrusted with fennel pollen and seeds, butternut squash puree, butterscotch chestnuts, cold poached cranberries
5th course: Cheese Plate: Parmasean and truffle honey ‘rillettes’, Lake Erie Creamery goat cheese fondue, seven year aged chedder baked with grilled carrots and bacon
6th course: Fall Squash dessert: Butternut squash cake, squash mousse, crispy squash, frangelico beurre blanc
I created the tasting menu above, and it was served to 20 international guests of Nestle Corperation at Fahrenheit Restaurant on Thursday Novermber 2, 2006.