Choices, choices at the Mansion
A week from today, December 11, the Rosewood Mansion will roll out the next phase of its culinary makeover: The Chef's Room. The foundation of the experience is a three-course prix-fixe menu, though guests can opt for a four, six or eight course extravaganza.
Dessert details are still sketchy, since new executive pastry chef David Collier just started. But the restaurant is definitely introducing a candy cart, full of luxe, house-made versions of confections like lollipops, marshmallows and toffee.
Coming in January, the final frontier of Rosewood Mansion dining will be available: a menu-less "chef's interactive table" (pictured above) at which dinner is whipped up from the nightly whims of executive chef John Tesar.
A preview of the three-course prix-fixe appears after the jump, as does an example of a seven-course vegetarian menu.
First course
Shellfish minestrone au pistou
Foie gras ravioli, 20 year old balsamic and brown butter
Fluke sashimi, sustainable osetra caviar, puffed rice, seaweed and olive oil
San Diego uni, with tagliatelle pasta, pacific sturgeon caviar, uni emulsion
3 Crabs -three ways, king crab, with garlic, parsley, potato and foam; Dungeness crab pot au feu; and Maine crab with avocado, lemon cream and wasabi tobiko
Kobe beef in four presentations
Seared diver scallop, grilled half-moon bay squid stuffed with oxtail, and ocean consommé
Crispy pig's foot [cool!], frisée, shaved fennel and black truffle vinaigrette
Second course
Charred filet mignon with grape vine embers, flash seared Kobe, sea salt, radish and duchess potatoes
Crispy sweetbreads, Maine lobster, cocks comb, chanterelle mushrooms, gold leaf spinach, lobster butter
Macadamia nut-crusted rack of Elysian farm lamb, maple braised collard greens, potato and parsnip puree, red wine maple reduction
Tenderloin, sirloin and short rib of Texas wild range buffalo, creamy white polenta, red wine and sous vide asparagus
Arctic char, fennel puree, temple orange and soy reduction, orange salad and fennel marmalata
Crispy skate wing, blue crab brandade mashed potatoes, three grain mustard, winter cucumber and dill butter
Alaskan halibut, wilted leeks, chive monte, Hudson valley foie gras and port wine reduction
Butter poached Maine lobster, “lobster noodles” black trumpet mushrooms, young garlic and lobster foam
Third course
Selection of desserts, petit fours and candy cart
Vegetarian menu for the Chef's Room
Root vegetable consommé, scented with Fuji apple, pear dumplings, and mustard oil
Everything from Tom Spicer’s and Generation Farms’ gardens, flower petals and essence of ementhal cheese
Black truffle and sun choke gratin
Gold leaf spinach soufflé, Thai curry emulsion
Carrots three ways, globe carrot risotto, carrot Vichy with tempe, and carrot nage with dill foam
Creamy polenta, wild mushroom daube, porcini foam, porcini oil and saba
Dessert, petit fours and selections from our candy cart
Comments
On a non-food note: The original art on the Chef Room's walls includes several small works by nationally renowned artist David Bates -- a longtime Dallas resident who is, we're told, "one of Mrs. [Caroline Rose] Hunt's favorites."
Posted by: Joyce Saenz Harris | December 4, 2007 8:45 PM