Seafood for the Future Luncheon – Renaissance Hotel – L.B.
December 14, 2009
Chef Michael Poompan
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Winter greens (maggies farm), persimmon, pecan, blue cheese or maple-raisin vinaigrette
Poached winter vegetables, salsa verde – Carrots (weiser farms), turnips (Valdivia farms), fennel (rutiz farms), and beets (Jaime farms)
Garlic mashed potato
Haricot verts
Roasted turkey, creamy caper sauce
Colorado hybrid striped bass (cleanfish), mussel broth (Carlsbad aqua farms), braised leeks
Alaskan black cod, white miso sauce, honshimeji mushrooms
Chocolate bread pudding
Poached pears with caramel
