August 2012
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
We are happy to accommodate any dietary restrictions – please call ahead to inform us of your specifications so we can create the best possible substitutions for you.
Call now (916) 568-7171 to secure your seats.
|
First Course
The Kitchen’s “Room Temperature” Heirloom Tomato Soup
with Lobster Two Ways, Burrata Cheese and Salsa
|
Second Course
A Salad of Iberico ‘Bellota’ and Farmers Market Melon,
with Celery, Baby Herbs, Almonds,
Mascarpone, and Fruity Olive Oil
|
Intermezzo
Sushi • Sashimi • Crudo
|
Third Course
Local Petrale Sole with Wild White Shrimp,
a Rabbit Tortellini, Black Truffle and Lemon
|
Fourth Course
Prime Beef Tenderloin with Bone Marrow Crouton,
Sweet Onions and Small Mushrooms
|
Dessert Course
Yellow Peach Croustade and White Peach Crème Brulée
with Cookies and Berry Sherbet
|
|
|
This email was sent to [email] on <$currentmonthname$> <$currentday$>, <$currentyear$>.
If you received this email in error please disregard.
Stay up to date with Selland Family Restaurant emails by updating your email preferences.
Having trouble reading this email, view the web version by clicking here.
You can unsubscribe from Selland Family Restaurant email communications here.
|
|
