BROWNED BUTTER
February 27, 2019
6:30 pm Reception
7 pm Dinner
Butter on its own is an excellent ingredient, and can be used in almost any savory or dessert application. The following menu takes the opportunity to turn this beautiful ingredient into liquid gold, otherwise called brown butter.
Using a technique called Beurre Noisette we will transform the butter into a toasty hazelnut-like flavor that will be added into our sauces, garnishes, soups, and pastry to create a culinary delight.
RECEPTION
St Hallett Barossa Black Clay Shiraz 2016
Dos Almas Brut Sparkling, Casablanca Valley, Chile
Esprit L'Etre Magique Rose 2017
FIRST COURSE
Cauliflower Bisque with Brown Butter Croutons
Goldschmidt Singing Tree Chardonnay 2017
SECOND COURSE
Brown Butter Scallops with Parmesan Risotto
Whitehaven Sauvignon Blanc, Marlborough, NZ 2017
MAIN COURSE
Crab Stuffed Flounder with Browned Butter Lemon Sauce
Stags Leap Chardonnay 2017
DESSERT
Crème Fraiche Cheesecake with Browned Butter Streusel
February 27, 2019
6:30 pm Reception
7 pm Dinner
Butter on its own is an excellent ingredient, and can be used in almost any savory or dessert application. The following menu takes the opportunity to turn this beautiful ingredient into liquid gold, otherwise called brown butter.
Using a technique called Beurre Noisette we will transform the butter into a toasty hazelnut-like flavor that will be added into our sauces, garnishes, soups, and pastry to create a culinary delight.
RECEPTION
St Hallett Barossa Black Clay Shiraz 2016
Dos Almas Brut Sparkling, Casablanca Valley, Chile
Esprit L'Etre Magique Rose 2017
FIRST COURSE
Cauliflower Bisque with Brown Butter Croutons
Goldschmidt Singing Tree Chardonnay 2017
SECOND COURSE
Brown Butter Scallops with Parmesan Risotto
Whitehaven Sauvignon Blanc, Marlborough, NZ 2017
MAIN COURSE
Crab Stuffed Flounder with Browned Butter Lemon Sauce
Stags Leap Chardonnay 2017
DESSERT
Crème Fraiche Cheesecake with Browned Butter Streusel