10 October 2008 - 15:16Tristan Fall menu

Executive Chef Aaron Deal’s fall menu uses several ingredients in a non-traditional form, like chestnuts cooked in a veloute sauce, an apple turnover spiked with ginger and the foie gras converted to a vinaigrette. Seasonal produce including apples, sweet potatoes, fall mushrooms and bok choy are featured throughout the menu.

Here are some new dishes…

La St. Simon’s Bay Oysters $12

Foie Gras Vinaigrette, Apple Basil Granite, Olive Oil Toast

Pork Cheek Tortellini $10

Pistachio Pesto, Green Apple, Ricotta Salata, Petite Arugula

Kona Kampachi $28

Szechuan Pepper, Pineapple, Thai Basil, Sweet Potato, Petite Bok Choy

Here’s a little more about them…

• Harvested in New Brunswick, Canada, the La St. Simon’s Bay Oysters are known for their salty-yet-sweet taste and teardrop shape.
• The Pork Cheek Tortellini is made in-house and filled with braised pork, fresh herbs, ricotta cheese and vegetables. The pasta is made with whole wheat flour and scented with caraway seed.
• Kona Kampachi is a Hawaiian yellowtail with a rich, buttery flavor and firm texture.