FIRST

Wild mushroom risotto with Porcini broth, Maitake mushroom “chips,” Perigord truffle butter, aged Parmesan and chili oil 

OR

Gioia Burrata with roasted baby beets, toasted hazelnut crumble, citrus supremes, orange glaze, micro basil and mint

OR

Cauliflower soup with Dungeness crab meat, chives and chive flowers, lime oil and grilled bread

OR

Zuckerman Farms jumbo asparagus, fresh farm egg, Green Goddess, sauce, peppercress flowers and wild arugula

team building

MAIN

Slow roasted beef tenderloin or grilled Flat Iron steaks with burnt onion puree, King Trumpet mushrooms and baby rainbow carrots with carrot top pesto

OR

Lamb 2 ways, shoulder braised with pomegranate molasses and herb crusted loins with carrot puree, crispy Fingerling potatoes with Kalamata olive salsa verde and pine nut and raisin Agrodolce

OR

Fennel and brown sugar crusted pork tenderloins with melted fennel puree and Brussels sprouts with pickled red onion, apples and tarragon

OR

Handmade pasta, choice of beef or pork ragu, San Marzano tomato, aged Parmesan

cooking classes 2

DESSERT

Warm apple, pear and brioche bread pudding with salted caramel sauce and vanilla ice cream

OR

Chocolate mousse with dark chocolate, almond and sea salt brittle and shaved white Valrhona chocolate

OR

Pears poached in white wine, rosemary and vanilla with banana-walnut cream and cornmeal crumble

OR

Warm cardamom and date cake with winter spices, caramelized apples and cardamom whipped cream

 

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