super busy night tonight. restaurant week is bringing in some outside business to the hotel and that is a good thing. it seems as though the events we've participated in over the last few months are slowly starting to pay off. restaurant week is a pretty good deal

our menu:

artisen greens, pommegranite seeds, persimmions, spiced pepitas, pommegranite vin
or
argurla and shaved fennel, truffeled cauliflower puree, duck confit, fuji apples

MAIN

smoked new york strip steak, braised beef cheeks, black barley, green goddess, salsify puree, anise reduction
or
seared fermented black bean crusted tuna, unagi, okinawa sweet potato puree, japanese eggplant, spiced black beans, king trumpet mushroom, wasabi

Dessert
Tres Leches cake, mexican cinnamon sugar cookies, horchata cream, churro crumbs, horchata ice cream, mexican chocolate
or
Opera Cake, layered chocolate cake and almond cream with purple meriangue, almond puree, spiked egg ice cream


not bad for $33.

the a la carte menu is also available which makes things tricky when we're busy, like tonight. trying to time out a proper tasting menu while constantly having to juggle everything else going on was a challange.


also the Exec sat me down for a chat in his office bascially telling me that he is, down the line, interested in promoting me to a Lead Line Cook position and he is expecting some good input from me when we start planning the spring menu. i have some ideas already, but have yet to try them out.