An enthusiastic group enjoying Kyle’s first Chef’s Table since joining RiverBend. Take a look for Kyle’s Facebook post on the event.
Housemade walnut & whole grain bread with cultured sea salted butter
Potato crusted hot smoked trout croquette with green pea purée, caper aioli and grilled lemon supreme
Paired with Bougrier Vouvray Chenin Blanc – France
Beet poached apple with pickled shaved fennel, candied walnuts, Gunn’s Hill handeck cheese crisp, shaved celery, red grape merlot gastrique and organic extra virgin olive oil topped with basil sprouts
Paired with Map Maker Sauvignon Blanc – New Zealand
Black sesame veined beef tenderloin with Dijon mustard, buttered crumb, carrot purée, topped with smoked onion demi-glace, gaufrettes and microgreens
Paired with Leaping Horse Merlot – California
Chocolate brownie with torched vanilla bean marshmallow crème, molasses honey streusel and red veined sorrel
Paired with a Coffee Martini – Kahlua and vodka
Kyle finished the evening introducing the new arrival in his household!!