Farm Salad with Fresh Ricotta….. Mixed greens, bruleed apricot, spiced candied marcona almonds and yogurt with cava vinaigrette.
Potato and Herb Soup… Light summer potato soup with herbed potato croquette and garnished with chive oil
Pork Tenderloin Wellington with Pluot Sauce…. served with roasted heirloom squash and long green beans (Pictured Above)
Wild Mushroom Truffle Risotto,,,,,,, with white shimeiji, hen of the woods, shitake and oyster mushroom risotto finished with a touch of truffle oil and shaved parmesan, garnished with micro greens and roasted pine nuts.
Cassata afia Italia….. A classic frozen Italian dessert of raspberry sorbet, Sicilian pistachio gelato and vanilla ice cream, served with raspberry coulis and white chocolate ganache sauces, berry compote and candied pistachio garnish.
Treasure Island Apple Strudel….Layers of flakey pastry encasing Granny Smith and Pink Lady apples baked with brown sugar and cinnamon, served warm with a crème anglaise sauce, caramel swirl, SchlagSahne and chocolate garnish.
Maple Frozen Yogurt….A richly delicious sweet and tart maple yogurt mousse encased in a golden cake beehive served with fresh berry compote, house made kiwi and raspberry sauce, crème Chantilly and garnish.
These Petite Fours were served before the dessert. This was one spectacular meal. I am not sure I want to reveal our lunch tab because I am afraid our secret fine dining spot could be discovered. Okay, twist my arm. This three course meal was all-inclusive for the sum of 13 dollars. Oh my! Chef Ron you are a teaching force that we appreciate and hope to return soon. The students at the Treasure Island Job Corps Fine Dining are heading for a bright and tasty future.
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