Potato 1/18/17

By January 25, 2017Uncategorized

Very few ingredients have such a vast diversity or as much versatility. An oxymoron of humility and decadence, and a canvas to accompany the spectrum of flavors. We wanted to touch upon as many varieties as we could, and utilize as many cooking techniques as possible. On a side note, potatoes have always been one of my favorite foods.  ~Chef Allen Routt

POTATO – MENU

SOUP
Sweet Potato, Curry, Dungeness Crab, Our Table Farms Purple Potatoes
Sage 
Val de Mer, Brut Nature Rose

SALAD
Garden Potato, Quail Eggs, Egg Yolk Sauce, Lentil Soil, Celery Foam
2011 Jean-Marc Burgaud, Les Vignes De Thulon, Beaujulais Villages

SCALLOPED POTATO
Preserved Lemon Vinaigrette Fluid Gel, Black Garlic Potato Puree, Shellfish
2014 Les Heritiers du Comte Lafon, Macon Village

SHEPHERD’S PIE
Dry Aged New York, Brisket Sausage, Cipollini, Turnip, Carrot, Cheese Curtain
2014 Bedrock Wine Company, North Coast Syrah

POTATO PUDDING
Sweet Potato Ice Cream, Carmel Apples, Ricotta Cake

POTATO PUDDING

January 25, 2017

Sheppard’s Pie

January 25, 2017

Scalloped Potato

January 25, 2017

Potato Salad

January 25, 2017

Sweet Potato Soup

January 25, 2017