Dining Done Wright

A Look at the Table

Seared duck breast plated with charred citrus
Duck Breast, Beetroot, Burnt Orange Sauce
Charred octopus over romesco with a lemon wedge
Charred Octopus on Romesco Sauce
Fresh oysters on the half shell with mignonette
PEI Oysters, Blackberry Mignonette
Roasted bone marrow with gremolata and cherry tomatoes
Bone Marrow, Gremolata
Chilled zucchini soup with shaved zucchini ribbons
Zucchini Roulade, Parsley Vinaigrette
Scallops plated with herb oil and citrus
Scallops, Toasted Almonds, Prosecco
Poached pear dessert with whipped mascarpone
Poached Pears, Rosewater Cream, Red Wine Reduction
Creme brulee topped with fresh blueberries and mint
Crème Brûlée
Beet pasta topped with whipped burrata and rosemary
Beetroot Pasta, Ricotta and Rosemary
Saffron risotto topped with sliced braised beef shank
Saffron Risotto, Braised Beef Shank
Fried arancini over ragu sauce with shaved parmesan
Arancini Ragù
Grilled octopus over hummus with fattoush salad and pomegranate
Grilled Octopus, Fattoush Salad, Hummus
Seared scallops in a Thai coconut sauce with basil oil
Scallops, Thai Coconut Sauce, Basil Oil
Braised endive with toasted walnuts and lemon cream
Braised Endive, Walnut Oil, Lemon Cream
Cacio e pere pasta with sauteed pear and cheese
Cacio E Pere
Roasted chicken over creamy polenta with fennel tomato salad
Roasted Chicken, Creamy Polenta, Fennel Tomato Salad