Spring Seasonal Menu by Chef Jaclyn ($235 per guest) – Cheferbly

June 11,2024

Chef Jaclyn's Spring Seasonal menu consists of 6 courses: Course One Tempura Shrimp Chili Garlic Aioli, Fresh Wasabi, Cilantro Course Two Caramelized Satsumaimo Potato Scallion Powder, Chorizo Sherry Vinaigrette, Toasted Pistachio Course Three Sea Scallop Artichoke Cappelletti, Seared Leek, Parmigiano Reggiano Cream.
Chef Jaclyn's Spring Seasonal menu consists of 6 courses:Course One Tempura ShrimpChili Garlic Aioli, Fresh Wasabi, CilantroCourse Two Caramelized Satsumaimo PotatoScallion Powder, Chorizo Sherry Vinaigrette, Toasted PistachioCourse ThreeSea ScallopArtichoke Cappelletti, Seared Leek, Parmigiano Reggiano CreamCourse Four Apple Arugula SaladCandied Walnuts, Dried Cranberries, Humboldt Fog, Maple Balsamic DressingCourse FiveJidori Chicken BreastWhipped Yukon Potatoes, Broccoli, Asparagus, Shallot JusCourse SixIndividual Lemon Curd Pâte SucréeLacquered Raspberry, Raspberry GelNote: Tip is optional and can be paid directly to the chef at the event. .

Chef Jaclyn's Spring Seasonal menu consists of 6 courses:

Course One

Tempura Shrimp

Chili Garlic Aioli, Fresh Wasabi, Cilantro

Course Two

Caramelized Satsumaimo Potato

Scallion Powder, Chorizo Sherry Vinaigrette, Toasted Pistachio

Course Three

Sea Scallop

Artichoke Cappelletti, Seared Leek, Parmigiano Reggiano Cream

Course Four

Apple Arugula Salad

Candied Walnuts,
Dried Cranberries, Humboldt Fog, Maple Balsamic Dressing

Course Five

Jidori Chicken Breast

Whipped Yukon Potatoes, Broccoli, Asparagus, Shallot Jus

Course Six

Individual Lemon Curd Pâte Sucrée

Lacquered Raspberry, Raspberry Gel

Note: Tip is optional and can be paid directly to the chef at the event.

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Chef Jaclyn's Spring Seasonal menu consists of 6 courses: Course One Tempura Shrimp Chili Garlic Aioli, Fresh Wasabi, Cilantro Course Two Caramelized Satsumaimo Potato Scallion Powder, Chorizo Sherry Vinaigrette, Toasted Pistachio Course Three Sea Scallop Artichoke Cappelletti, Seared Leek, Parmigiano Reggiano Cream Course Four Apple Arugula Salad Candied Walnuts, Dried Cranberries, Humboldt Fog, Maple Balsamic Dressing Course Five Jidori Chicken Breast Whipped Yukon Potatoes, Broccoli, Asparagus, Shallot Jus Course Six Individual Lemon Curd Pâte Sucrée Lacquered Raspberry, Raspberry Gel Note: Tip is optional and can be paid directly to the chef at the event.