2017 Summer Dinner Menu Inspiration
From Tarragon’s Executive Chef,
Bret Andreasen
The new menu isn’t so much a departure from the tone of the last menu as it is a refinement of it. We kept the four-course theme of the menu but strengthened each course for an even more comprehensive dining experience.
We combined the 2nd and 3rd courses, which were previously soup and salad, respectively, into the 2nd course and added a new concept for the 3rd course that has been a hit so far. It is inspired by the primo course that is featured in the Italian progression of slow dining. The primo course focuses on pastas and grains but in smaller portions, in no way meant to overshadow the main course. Our 3rd course features Foie Gras Risotto, Braised Rabbit Polenta, and our tried and true House-Made Gnocchi. These are intentionally humble dishes in appearance, but the flavors are so huge it creates a fun juxtaposition on a plate.
Moving these courses around allowed us to have more flexibility with the first course, as well. My favorite thing to cook is seafood, and I am always trying to work it into my menus. Our first course, with the exception of our Honeycomb dish, is entirely seafood. We have our Steamed Littleneck Clams (my favorite thing to eat in the kitchen), the Fried Calamari, and the Faroe Island Salmon. The first course is really the playground where I showcase some of the flavors that inspire me.
Speaking of seafood, the Halibut dish really surprised me. I wasn’t sure how all of the components would transfer from paper to the plate, but when I plated and tasted it for the first time, I knew we had a winner. So far our guests have been pleased, as well. It is pan seared and served over kettle cream corn (we steep kettle corn in heavy cream, strain the cream, and use that to amplify the corn flavor in our cream corn), and topped with fire roasted poblano peppers, pickled red onions, feta cheese, and fresh pea tendrils.
And…
Ribeye. Need I say more?
We grill our 14 oz USDA Choice Ribeye. It is glazed with our signature charred molasses sauce and topped with smoked vermouth butter, thinly sliced and fried onions, and malt vinegar kale. (This kale is more than the useless garnish of the 80’s; it seriously elevates the dish. Don’t believe me? Come try it!)
At Tarragon we are all very excited about this new menu. It has been well received, and we are just getting started!
I can’t wait to cook for you!
Until then,
Chef