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) CONFIT OF TOMATO & SEA SCALLOP SASHIMI TERRINE, fines herbes frisée salad, tomato paint, pistachio & black truffle coulis. 2) FRESH TARRAGON RAVIOLI, chrysanthemum brined breast of squab & ragoût of braised legs, preserved meyer lemon braised celery heart. 3) WHITE MISO & SAKE TORCHED HAMACHI, daikon, cucumber, nashi pear, wakame seaweed consommé, littleneck clam crouton, aged soy aïoli. 4) GREMOLATA BRAISED BREAST OF VEAL, eggplant caviar farcie tomato, leek fondue, pommes maxim, bone marrow bordelaise. 5) APRICOT ALMOND GENOISE TORTE, basil ice cream, candied almonds, rhubarb vanilla bean sauce. (See more at www.TheDiningAlternative.com)
Keywords: chefs table events, the dining alternative, private dining service, chef peter ungar, fine dining, wine pairings, personal chef, private chef
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