If I come to Blue Hill in the next few weeks, what is the one dish I should not fail to order?
One "don't miss" dish
Started by
Sandra Levine
, Jul 25 2002 05:34 AM
4 replies to this topic
#1
Sandra Levine
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#2
bluehill
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Posted 25 July 2002 - 07:44 AM
Hi Sandra,
We buy most of our tomatoes from a farmer located in Pennsylvannia, named Tim Stark. His tomatoes are exploding with flavor this week and will continue through the month of August and, hopefully, into September.
So I would say you can't miss the dish entitled " Tomatoes!"
It consists of raw heirloom tomatoes marinated in tomato water, orange juice, with garlic oil and sherry vinegar as well as oven dried plum tomatoes, watermelon-tomato vinaigrette, pickled green tomatoes, upland cress and tomato-mint sorbet.
We could also include that dish in a tasting menu which may really be the best way to experience Blue Hill and certainly our favorite way to make new friends.
Thanks for showing interest in the restaurant and see you soon!
Mike
We buy most of our tomatoes from a farmer located in Pennsylvannia, named Tim Stark. His tomatoes are exploding with flavor this week and will continue through the month of August and, hopefully, into September.
So I would say you can't miss the dish entitled " Tomatoes!"
It consists of raw heirloom tomatoes marinated in tomato water, orange juice, with garlic oil and sherry vinegar as well as oven dried plum tomatoes, watermelon-tomato vinaigrette, pickled green tomatoes, upland cress and tomato-mint sorbet.
We could also include that dish in a tasting menu which may really be the best way to experience Blue Hill and certainly our favorite way to make new friends.
Thanks for showing interest in the restaurant and see you soon!
Mike
#3
LaNiña
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Posted 25 July 2002 - 07:48 AM
What do you charge for various levels/volumes of tasting menus? Do you also do wine pairings?
#4
jordyn
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Posted 25 July 2002 - 08:06 AM
And, to follow up on Nina's question, do you allow diners any flexibility in terms of specifying requirements of a tasting menu (for example,no tomatoes, or vegetarian, or friendly to a particular type of wine, etc.?)
We had a thread a while back on accomodating diners' preferences in such situations versus keeping the kitchen running relatively smoothly and it would be interesting to hear how you approach the problem.
We had a thread a while back on accomodating diners' preferences in such situations versus keeping the kitchen running relatively smoothly and it would be interesting to hear how you approach the problem.
#5
bluehill
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Posted 26 July 2002 - 09:25 AM
I'll try to answer both Nina and Jordyn together.
We offer a tasting menu that includes three savory courses and two dessert courses for $ 65.00. You can choose to have wines paired with the each course for an additional $ 30.00. Yes, we will accomodate all dietary restrictions and try to be as flexible as possible when considering guests personal requests and tastes.
Our approach is to personalize the customers' dining experience as much as we possibly can. We change the tasting menu daily and I find that is one of the most exciting sources of inspiration for us.
Hope you will give it a try.
Mike
We offer a tasting menu that includes three savory courses and two dessert courses for $ 65.00. You can choose to have wines paired with the each course for an additional $ 30.00. Yes, we will accomodate all dietary restrictions and try to be as flexible as possible when considering guests personal requests and tastes.
Our approach is to personalize the customers' dining experience as much as we possibly can. We change the tasting menu daily and I find that is one of the most exciting sources of inspiration for us.
Hope you will give it a try.
Mike
