Autumn menu

  • Miso-daikon soup paired with cold spicy lotus root salad
  • Cured tombo tuna with wasabi cream accompanied by spinach gomaee and miso simmered kabocha squash
  • Pears poached in muscat wine with a sabayon sauce

Winter Menu

  • Chestnut minestrone with celery root, cavolo nero (a hearty, leafed cabbage) and focaccia points.
  • Tamarind marinated coullotte de beouf in three pieces with roasted Idaho sweet potatoes and carmelized celery root and finely shredded brussel sprouts sauteed with mustard seed, ginger and shallot.
  • Buttermilk Pannacotta with caramelized pear and rosehip conserve.
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©2001 Runaway Kitchen. Photo "--Blood Oranges--" by Arlene Feld