TEEWINOT HARVEST MENU USD 120
FIRST COURSE
- THE WEDGE
- Bacon, Heirloom Tomato, Onion, Bleu Cheese, Buttermilk Ranch
- WESTBANK CAESAR
- Baby Gem Lettuce, White Anchovy, Focaccia Streusel
- BUTTERNUT SQUASH BISQUE
- Lobster, Tahitian Vanilla, Sunchoke, Parsnip
- CHARRED SPANISH OCTOPUS
- Crispy Potato, Scallion, Chimichurri, Chorizo Espuma, Saffron Aioli
ENTRÉE
- ROASTED SALMON
- with Herb Citrus Butter Sauce
- KOJI CURED PORK CHOP
- with Smoked Trout Roe Sauce
- 8 OZ ANGUS FILET MIGNON
- with Au Poivre
- 7 OZ BISON TENDERLOIN
- with Huckleberry Steak Sauce
SIDES FOR THE TABLE
- ROASTED MUSHROOMS
- Wyoming Whiskey, Garlic Confit, Herbs
- GOLDEN POTATO PURÉE
- with Butter and Chives
- BROCCOLINI
- Calabrian Chilli Peppers, White Anchovy, Meyer Lemon
DESSERT
- MOSTACHON
- Pecan Meringue Cake, Vanilla Diplomat, Creme, Earl Grey Chocolate Emulsion, Macerated Strawberries
- CHOCOLATE ESPRESSO ORANGE
- Espresso Cremeux, Tequila Whipped Ganache, Toasted Honey and Orange Cake, Chocolate Sorbet, Pop Rock Crumbs