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Jazz Festival Chef's Tasting Menu
Three Course Dinnerchoose one selection from each course 1st Course Spring Leek & Potato Soup w/Chive Oil Organic Greens Salad w/ Roasted Beets, Mango, Jicama, Meyer Lemon Thyme Vinaigrette Chardonnay - Natura Organic Vineyards - 2006 - Casablanca Valley - Chile 2nd Course Wood Oven Roasted Pekin Duck Breast red currant duck glace reduction, wild rice, spring pea & woodland mushrooms orzotto, spring vegetable Pinot Noir - A-Z Vineyards - 2005 - Willamette Valley - Oregon Lake Superior Whitefish en Papillote w/Meyer Lemon Dill Butter Sauce spring vegetable, trio of baby potatoes, meyer lemon dill butter sauce, in parchment pouch Sauvignon Blanc - Patianna - 2005 - Mendocino Rack of Spring Lamb Herbs de Provence Michigan dried cherry port reduction, horseradish crème fraiche, parsnip yukon potato puree, spring asparagus, baby green top carrots Mourvedre "Ancient Vines" - Cline - 2005 - Sonoma Woodland Mushroom & Ramp Tart spring ramps, morels & shitake mushrooms, marsala sauce, sautéed young asparagas Merlot - Alexander Valley Vineyard - 2004 - Alexander Valley, Napa Dessert Course
Lemon Curd Pot de Creme w/ShortbreadApple Frangipane Tart w/Palate of Sauces Chocolate Gianduja Hazelnut Torte w/Palate of Sauces Cordon Negro Extra Dry - Frexienet - Spain $36 p.p. $48 p.p. with wine pairings Also offering our other great menus and afternoon tea Our menus reflect the freshest offerings of the Minnesota seasons and Chez Jude's commitment to
regionally grown, organic, naturally raised, wild caught, ingredients. We define what we do as - Minnsine - contemporary Minnesota cuisine. split plate $4 20% gratuity added to groups of 6+ & separate checks 10% added to take out orders |
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This page last updated 5/5/08.
© 2007 by Chez
Jude. All rights reserved.