Stel­lar Keller

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Thomas Keller’s menus in The Colonnade and The Res­tau­rant wow, too. At The Colonnade, imag­ine tuck­ing into this four-course feast: Gem let­tuce salad with slow-baked beets, radish, fried ca­per, chopped egg, and green goddess dress­ing; hick­ory-smoked bar­be­cued ribs with bar­be­cued baked beans, braised greens, corn­pone, and whipped honey but­ter; cloth­bound ched­dar, Mal­don (sea salt) flat­bread and Blue Apron Ale mus­tard; and pot­ted cheese­cake with poached blue­ber­ries and vanilla Chan­tilly (sweet­ened whipped cream).

Still hun­gry? At The Res­tau­rant, tune in to Keller cre­ations such as Pa­cific yel­low­tail crudo (Ital­ian-style sashimi) with ar­ti­chokes, av­o­cado, pre­served Meyer lemon, and coun­try bread crou­tons; fol­lowed by Snake River Farms pork ten­der­loin with ap­ple­woodsmoked ba­con, ra­clette ( easy-melt­ing French or Swiss semi-hard cow’s milk cheese) cro­quette, young leeks, spiced French prunes, and grain mus­tard sauce. Desserts, in­clud­ing a “cream­si­cle” (or­ange and vanilla bean sher­bet) and “magic crack” (dark choco­late-coated toasted pis­ta­chios and ex­travir­gin olive oil) reawaken sa­ti­ated senses.

Panna Cotta

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