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Lutsen Resort’s Spring Food & Wine Event

May 18-19, 2012

Menu : Saturday Night Six Course Dinner

First Course

Squid served with compressed watermelon and kiwi, ponzu and sesame.

Salad Course

Red quinoa tabbouleh, yellow beet bagna cauda,
fava beans chiogga beet disks, pea shoots and radish slaw.


1st Entree Course

Braided beef tongue served with leek jus and spring onions topped with
crispy smoked tongue hay and black trumpet mushrooms.


Pasta Course

Spring pea tortellini with mascarpone cheese, artichoke, snow crab and fine herb.


2nd Entree Course

Poached halibut served with smoked tomato, black olive powder and arugula.



Lemongrass cheese cake with basil, hazelnut and micro flowers.



Event Details  |  Chef Bios  |  Menu

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