Menus
Below are a collection of menus from various events and gatherings. We cherish the moments we share with each other, and these menus are a welcome reminder of the times we so enjoy. Hopefully you find some inspiration within the lines below!
Dinners with Dan
Menu for Leap Day 2020
CRISPY GRITS
tangy tomato compote, pickled cauliflower
KING TRUMPET “SCALLOPS”
saffron celeriac root smear, orange mint relish, fermented blueberry-balsamic reduction
TEXAS CAVIAR
black eyed peas, citrus vinaigrette, pickled radishes, watercress, fried corn
LION’S MANE “LOBSTER ROLLS”
lion’s mane mushroom, pickled fennel, sparkle radish
ROASTED OKRA
sorghum black pepper verjus
JAMBALAYA 2 WAYS!
classic new orleans style shrimp and sausage and vegetarian
Dinner with Dan the 4th- November 2019
Starters
Green Papaya salad– Kafir lime vinaigrette, hodo tofu, peanuts and spicy shrimp powder
Roasted butternut squash– mole rojo, pickled red onion, feta and pepitos (pumpkin seeds)
Sourdough Kimchi ricotta silver dollar pancakes, pickled turnips
Main
Japanese eggplant with house made zaatar, chickpea spread, shaved fennel and herb salad with pomegranate seeds
Niman Ranch roast pork slow cooked Cannellini beans with rosemary and maitake mushrooms, Balsamic- fermented blueberry reduction
Dessert
Poached fuyu persimmons– cardamom crème anglaise, ginger cookie crumble
Dinners with Dan
Menu for Flynn Din 2018
Babout
ground sweet peppers, spinach and almonds seasoned with zataar smeared on flatbread with garlic infused honey.
Eggplant over Fresh Beans
Fresh cranberry and fava beans dressed with dill infused olive oil under roasted eggplant topped with pickled watermelon raita, roasted cherry tomatoes
Tahini Dressed Romaine
with red onions, farro, canary melon, topped with toasted pumpkin seeds
Summer squash gratin
Green Almond farm mixed summer squash, mole dojo, jack cheese
Wood Fired Duck
roasted duck stuffed with apricot saffron rice and painted with pomegranate glaze
