Chef Drake Tillman

Some shots from a 6 course dinner last night. Didn’t get pictures of every dish, unfortunately, but here’s the menu:

Grilled Brassicas
with chevre mousse, smoked pork belly and rosemary vinaigrette

Seared Scallop
with buttermilk, orange and fennel

Tortelli D’Anatra
with rosemary cream and braised cherry

Steak Au Poivre
with cognac creme and fingerling potatoes warmed in duck fat

Fall Fruit
with zabaglione and mint

Chocolate budino
with candied cherry and salted caramel

Hey everyone! I just wanted to let you all know that I’m taking orders for drop-off holiday meals. This means Thanksgiving, Christmas and everything in-between. We can stick to the classics or do something a little different, but we’ll work together to write the perfect menu for you and your guests! Contact me directly if you’re interested!

Private dinner tonight.

•Focaccia romana with butter and olive oil
•Insalata of tomato, peach and plum with basil vinaigrette
•missed a photo of the sweet corn agnolotti with lemon and thyme
•Wood-smoked chicken thigh with soubise, grilled zucchini and red wine syrup
•Torta All’Arancia with lemon whipped cream and orange fluff

Cotoletta alla Milanese

In this case, pork Milanese with a fresh salad of shaved fennel, red onion, cherry tomato and greens dressed all dressed up with some basil vinaigrette. One of my favorite dishes of all time with a little summer influence!
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