Cork & Cuisine: Lobster – a Nose to Tail Experience
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The treasure inside these seafood delicacy is swirling with the rich, smooth, pearl-like meat that is certainly one of the most delicious treats to grace our tables – with the beginning of the new season we want to perfectly capture the taste of Summer with our new chapter of Cork & Cuisine:
Lobster: “A Nose to Tail Experience”
These highly-anticipated delicacies, whose aroma snaps open the nostrils at shutter speed, will hit the Bow Valley Ranche Restaurant on July 17th as part of our monthly series where our Chef will let loose the culinary creativity into creating the most refined and palate pleasing dishes with the crustacean as a center piece for her creations.
Petit Lobster cheesecake
Bloody Mary granite, coconut corn cream
1st Course: Lobster bisque
nasturtium oil, lobster roe, lobster and clam stuffed razor clams, edible flower
2nd Course: Deconstructed lobster roll
Lobster macaron, butter poached lobster, fermented garlic and yogurt cream, radish, onion petal, beet root
3rd Course: Lobster duo
Grilled Moroccan lobster tail, wild mushroom lobster croquette, brown butter whipped pink fir potatoes, sea beans
4th Course: Deconstructed pavlova
Charred meringue, white chocolate, fresh berries, mint crystals, marshmallow, caramelized mango