Union Park Dining Room First Course
Lobster Cappuccino/madeira froth
Yukon Potato/truffle essence
Second Course
Scallop porcini mushroom risotto
Foie Gras apple walnut bread, balsamic glaze, poached apples
Tar Tare Trio tuna, salmon, beef
Field Greens greens, carrot ginger, pine nuts, chevre cheese
Cape May Salts vodka, sour cream, caviar
Lobster Tamale lobster masa dough, pico de gallo
Third Course
Citrus Sorbet
Fourth Course
South African Lobster mascarpone risotto, sesame asparagus, pancetta
Filet Mignon caramelized onions, dolce gorgonzola, sauce aupoivre
Japanese Black Bass ricotta gnocchi, edamame, crab salad, ginger glaze
Colorado Lamb Sirloin porcini risotto, haricot verts, lamb jus
Chicken Breast chevre sundried tomato, fingerlings, au jus
Executive Chef John Schatz | |||||||
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