The Pop-Up Dinner series is continuing along fantastically with the amazing culinary art that Chef Steven Greene brought to The King’s Daughters Inn. He brought quality ingredients, exquisite display and some spectacular service that befit everything we knew about the luxury of the Ãn experience.
The night started with Cañapés and Cocktails in The Parlor. The Chef’s cocktail was a rye whiskey concoction with gingerbeer and hints of citrus. Along with it were fresh spring rolls and a hybrid of a dumpling and a mini taco, both which complemented the drink superbly.
|Chef Steven D. Greene’s Specialty Cocktail:
Ginger Lemonade with Rye Whiskey
|Vietnamese Spring Rolls|
Yuzu, Cucumber, Coriander, Barley, Aged White Soy
The second course was an artfully crafted Scallop dish. The presentation was fantastic as the dish arrived and another server came to pour something amazingly tasty coconut milk-like liquid over it.
Tapioca, Asian Pear Salad, Ginger Purée, Thai Coconut
|Sea Border Springs Lamb
Marbled Potatoes, Preserved Lemon, 7-Spiced Honey
Goat Cheese Cheesecake
Pickled Strawberries, Szechuan Dust, Moscoto Sherbet