Evans Street Station Presents Seasoned Chefs Dinner

Evans Street Station Presents Seasoned Chefs Dinner

Celebrating Chef Alan’s 10 Year Anniversary

Thursday 10.22.15 at 6 p.m.

Hors d’Oeuvres

Crispy Goat Cheese Stuffed Piquillo Peppers | Sun Dried Tomato and Herb Olive Oil, Lime Juice – Chef Jay Gundy

Venison Sausage | Black Garlic-Fig Jam, Butternut Squash Waffle – Chef Chris Johnson

Seared Lobster Cakes | Tarragon, Lemon – Chef Alan Merhar

Bread Bowl | Hot Soup – Chef Eric Voigt

Short Rib Wontons | Ginger Glaze – Chef Jeff Rose

Smoked Trout Pâté | Herb Crostini – Chef Matt Dalton

Joios, Cava Brut, Spain, NV

Menu

Skuna Bay Salmon Pastrami | Smoked Mayonnaise, Fried Pickles, Dill
– Chef Chris Johnson, The Meeting House
Joseph Mellot, “Le Rabault” Sancerre Rose, France, 2014

Grilled Swordfish | Butternut Squash Purée, Curried Cauliflower, Swiss Chard, Pumpkin Seeds, Brown Butter Sauce
– Chef Jeff Rose, C.A.Y.A. Smokehouse Grill
Antonin Rodet, Bourgogne Blanc, France, 2013

Sage & Chestnut Stuffed Poussin | Glazed Carrots, Baby Kale Wrapped in Speck, Carrot Top Pesto, Cider Reduction
– Chef Jay Gundy, Cork Restaurant
Cantina Ronca, Bardolino, Italy, 2014

Duck Confit | Grains, Mushrooms, Rice, Honey, Pears, Chutney, Pumpkin, Cherry Gastrique
– Chef Eric Voigt, Big Rock Chop House and The Reserve
Thomas Fogarty, Pinot Noir, Santa Cruz Mountains, 2012

Michigan Maple Glazed Venison Backstrap | Celery Root Potato Cake with Fresh Horseradish, Brussels Sprouts, Kapnick Orchards Fennel-Fuji Applesauce -Chef Alan Merhar, Evans Street Station
Gamble Family Vineyard, “Heritage Sites” Red Blend, Napa Valley, 2011

Kabocha Squash Bread Pudding | Kabocha Squash Custard, Sweet Corn, Soy Caramel, Bitter Chocolate, Challah Toast
– Chef Matt Dalton, Craft Work
Baglio Baiata “Alagna” Marsala Superiore, Italy, NV

$95 per Guest | 7 Courses + 7 Wines | Tax and Gratuity Additional | Menu Subject to Change

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