Ever wonder what is being served up at these "secret" dinners? See below for some of Chef Nicole's most recent menus, as well as some of her favorite dishes that are being served this season! Most dishes are not repeated, but you can expect something with similar ingredients, based on the season, at each dinner.
Amuse: Twice baked carnival squash, mascarpone, garlic, thyme, chili threads and candied pecans Appetizer: Mixed baby greens with BBQ'd lentils, Caprino Royale green chili goat cheese and shallot-thyme vinaigrette Pallet Cleanser: Spiced Jonah apple sorbet Entree: Windy Meadows Chicken leg & thigh with roasted root veggies and Bulls Blood Beet puree Dessert: Gingersnap cookie and maple syrup panna cotta Napoleon with cinnamon dirty chai Aperitif: Noble whiskey "Old Fashioned", spiced simple syrup, candied orange twist, lemon and bitters
Amuse: Bacon fennel chevre tortellini with roasted garlic and shallot puree Appetizer: Jalapeno cheddar grits with crispy pork belly lardons and cayenne chili oil Pallet Cleanser: Watermelon mint sorbet Entree: Red wine braised veal shank with purple hull peas, cherry tomatoes, opal basil and garlic demi glaze Cheese: Hopelessly Blue with slow roasted shallot and thyme, Drunk Monk with drunk currants, St. Maure with pork belly fat seared brown turkey figs Dessert: Short bread with cantaloupe mousse, blueberry-basil coulis and juliann mint Aperitif: Honey Plum Fizz
Amuse: Sunny up quail egg, creamed sunchokes, fried artichoke hearts and balsamic reduction Appetizer: Hydroponic lola rosa and baby red oak with blood orange segments, feta, hearts of palm and blood orange vinaigrette Pallet Cleanser: Lemongrass sorbet Entree: Apple cider braised Nitschke beef tongue and cheeks, heirloom fingerling potatoes, parsnip puree, fried squash blossoms stuffed with chevre, fried sishito peppers, roasted spring onions, au jus and fennel pollen Cheese: Andante Dairy Tomme Ballad with raisins on the vine re hydrated in Noble maple syrup Dessert: Brownie S'more with house made marshmallow and graham cracker earth Aperitif: Shine corn whiskey Old Fashioned with lemonade ice cubes, orange infused simple syrup, bitters and an orange twist
Some of Chef Nicole's favorite dishes:
Amuse: Bing cherry lemonade Amuse: Truffled cauliflower puree with caramelized shitake mushrooms and sherry gastrique Appetizer: Butter Cup squash soup with nutmeg creme fraiche Appetizer: Haricot vert, cherry tomato, avocado salad with feta, lemon-black pepper vinagrette and micro basil Pallet Cleanser: Cantaloupe coriander sorbet Pallet Cleanser: Lemon- lemon basil sorbet Pallet Cleanser: White wine poached Bartlett pear sorbet Entree: Shiner beer braised Nitschke beef brisket with purple wax bean, sweet corn, patty pan, bright lights chard and yukon gold potato succotash and beer au jus Entree: Bone-in pork chop with sweet potato, bacon and hatch chili hash and plum compote Entree: Pork loin medallions with spinach and caramelized onion quinoa, sarsaparilla gastrique and Oak Cliff figs Dessert: Blueberry- lemon basil granita with crenshaw melon ribbons, fresh blueberries and vanilla candied lemon zest Dessert: Lime curd cake with blueberry-plum coulis, vanilla chantilly and candied lime zest