Many of you know I've been working on our dinner menu which will start up in February. Here's the behind the scenes menu with actual descriptions. I would really like to hear feedback.
Pommes frites- The name will probably change on this, but it will be a 'potatoes three ways' plate
88061 Hamburger - The number is our zip - we'll be focusing on local foods. I'm still working on the formula for making a really special burger, but it will have a sampling of sauces. I'll make my own pretzel rolls for the bun.
Beer poached pear - You can imagine (if you've read the blog before) that this will be a multi-component dessert featuring a stout infused pear.
Not listed on menu: an amuse - probably a stout cheese soup
Pinon Seafood salad - Stacked salad of local greens, unagi (broiled eel) and poached egg
Marks Embutido - Niman Ranch pork, picadillo - Manggy's recipe souped up
77% Philippino chocolate flourless tart - very silky with salted caramel
Not listed: an amuse of mango, ginger and serrano
Avocado Bombé - Reconstituted avocado (as previously seen on this blog)
Pork belly blue corn tacos - Smoked paprika flavored with a variety of fancy toppings
24-Hour apple - PH's apples with a bunch of different components
Not listed: an amuse of prickly pear jalepeño sorbet set in tequilla
Smoked salmon salad - Greens inside a pate choux ring topped with dry smoked salmon
88061 Petit filet - Sous vide, grill finished, rye french toast, blue cheese, walnuts
Not listed: an amuse of beet wasabi sphere
So what do you think? I'll change the menu each month and throw in all sorts of molecular components for each menu.
Farina Alto – Albuquerque, New Mexico
1 day ago