First Course
Garden Vegetable Velouté
Hearts of Palm
Toasted Shallots
Micro Mint
The first course offers delicate garden herb velouté, silken and aromatic, complemented by a refreshing hearts of palm salad. Finished with crisp toasted shallots and a whisper of micro mint for brightness and contrast.
Second Course
Spring Herbed Ravioli
Ricotta Cheese
Morels
Parmesan Emulsion
The second course is made of a handcrafted spring herb ravioli, featuring herbs from the White House Kitchen Garden, generously filled with creamy ricotta, earthy morels, gently dressed in a light parmesan emulsion, which enhances the essence of the dish.
Third Course
Dover Sole Meunière
Potato Pavé
Spring Ramps
Snow Peas
Parsley Oil
The third course is made of a classic dover sole meunière, expertly prepared and bathed in a nutty brown butter. The fish is accompanied by tender spring ramps, sweet snow peas, layered potatoes pavé, and a vibrant parsley oil for a refined, seasonal finish.
Dessert
White House Honey & Vanilla Bean Crémeux
Flourless Chocolate Gâteau
Almond Joconde
Crème Fraîche Ice Cream
For dessert, guests will be served a sweet beehive shaped chocolate gâteau with a smooth vanilla bean crémeux custard, delicately set inside with an almond joconde. The refined, feather-light sponge joconde will provide the dessert a nutty taste, balanced with a brown butter crumble. The beehive will be complimented with crème fraîche ice cream and White House honey.
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