Vegetable Melange Plated Salad
Sweet Corn/Polenta Ravioli
Wild Mushroom Ragout with Sweet Corn/Polenta Ravioli – Entrée
- Six pieces of Sweet Corn/Polenta Ravioli- cooked and sautéed in roasted garlic, butter & pinch of fresh minced chives
- One cup wild mushroom ragout (4 oz. oyster mushroom, 1 sprig thyme, 2 large shallots diced, 3 clove minced garlic, 4 oz. white wine, 2 oz. tomato concasse) – Sauté shallots, add garlic, add mushrooms and sweat, deglaze wine, add tomato concasse reduce half liquid add fresh thyme
- ½ tsp. Chive Oil (1 cup chives, ½ cup basil, 4 oz. warm olive oil- blend and strain)
- sprig of Thyme
- tsp. Shaved Parmesan
- Plate up and Garnish with Parmesan, Chive Oil and Thyme.
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