We're taking over the kitchen at Bread Bar on July 28th. For one night only, Erik and the Frysmith crew will be cooking up dishes inspired by Frysmith's eclectic flavors (and fries). For reservations, visit breadbar.net
Menu for July 28th
Ultimate fries: Hand-cut Kennebec potatoes fried in duck fat topped with fleur de sel & truffle bacon tarragon aioli & homemade ketchup
"Potato Risotto" creamy diced potatoes in roasted beet and gruyere sauce topped with smoked Jidori chicken
Uni & butter pressed in a baguette, served with green apple jalapeno slaw
Wild Salmon & glazed veal sweetbreads, celery root fries, corn & parsley puree
Lamp chop, smoked eggplant relish & miso spinach
New York steak, yuzu chimichurri & heirloom tomato and Israeli couscous salad
Sweet potato fry dessert with bourbon whipped cream & pecans
Banoffee: Rum-soaked bananas, toffee, coconut mousse, lime zest & graham cracker crust
"Potato Risotto" creamy diced potatoes in roasted beet and gruyere sauce topped with smoked Jidori chicken
Uni & butter pressed in a baguette, served with green apple jalapeno slaw
Wild Salmon & glazed veal sweetbreads, celery root fries, corn & parsley puree
Lamp chop, smoked eggplant relish & miso spinach
New York steak, yuzu chimichurri & heirloom tomato and Israeli couscous salad
Sweet potato fry dessert with bourbon whipped cream & pecans
Banoffee: Rum-soaked bananas, toffee, coconut mousse, lime zest & graham cracker crust
Posts
