Menu #50
November 23-24 – 2018 – 23-24 de Noviembre
Favorite Plates / Platos Favoritos
Smoked Tomato Cheesecake – crustless cheesecake from homemade cream cheese, smoked sun-dried tomatoes, eggs, togaroshi; polenta and parmigiano crisp; roasted cherry tomatoes; grated tomato and olive oil emulsion; salsa verde (green onion, rosemary, oregano, parsley, basil); tomato powder.
Cheesecake de Tomates Ahumados – cheesecake sin masa de queso crema casero, tomates secas ahumadas, huevos, togaroshi; crocante de polenta y parmesano; cherys asadas; emulsión de tomate rallada y aceite de oliva; salsa verde (verdeos, romero, orégano, perejíl, albahaca); tomate en polvo.
Salentein Extra Brut Cuvée Espéciale, Tunuyán
Orange, Chocolate, & Espresso Tart – crust of flour, butter, sugar, espresso powder, egg; curd of fresh orange juice and zest, butter, eggs, sugar, gelatin; dark chocolate ganache with orange blossom water; dusted with cocoa and espresso powders, grated white chocolate.
Tarta de Naranja, Chocolate, y Espreso – masa de harina, manteca, azucar, polvo de espreso, huevo; cuajada de ralladura y jugo de naranja fresca, manteca, huevos, azucar, gelatina; ganache de chocolate amargo con azahár; espolveado con polvos de cacao y espreso, ralladura de chocolate blanco.
Ruca Malen “Aimé” Moscatel de Alejandria 2017, Mendoza
[…] genesis in some of the other savory, vegetable cheesecakes we’ve made over the years – tomato, mushroom, artichoke have been among the favorites. At some point I started putting together […]