Soup: Local Broccoli and white cheddar chowder
App: Foie gras mousse, mini truffle pound cakes, green tomato marmalade, marinated tomatoes
Salmon: Artichoke-red onion quinoa, tomato-corn relish, roasted garlic vinaigrette
Entree: Seared Lake Erie walley, lemon-thyme fingerlings, lobster-panchetta creamed corn
Entree2: Beef tournedo 'surf and turf', grilled medallions, butter poached lobster, lobster risotto, grilled zucchini
2 comments:
how did the foie go over.... it sounds amazing ... definately need to find a day off and come check out nemo.. you hear about pete?
This was my first time doing foie at Nemo. It is a recipie i've perfected though, and it went over just 'ok' a few of the servers really liked it, and we sold about 5 plates. When i ran out of lobster for the surf and turf i ended up adding foie to that plate as well, but it was far less intrigueing to customers than the lobster.
I did hear about pete, that is great for him. He deserves it for sure. He has put in the hours there at blue point. Now he can step out and really put everything into this product like he's been wanting to do for a long time i'm sure.
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