Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 a food lover's paradise, whether you are vegetarian or not! So many choices, so much delicious food! Millennium Restaurant feels amber-lit inside, warm lighting with funky mesh chandeliers... sat at the bar while waiting for our table to be ready... happened to see Eric Tucker (the master Chef!) in the kitchen... DH got the bartender to ask him for his autograph, so I have the menu for the day, with the chef's autograph on it. THE MENU, entirely vegan of course olives and roasted peppers at the bar, DH had wine & I had a gingery-chamomile tea Starter: Cornucopia Medley roasted chestnuts, artichoke pepperonata, lentil-wild rice salad, a chutney, spicy toasted almonds, bread Actual roasted chestnuts - we had to crack them open to eat them *lol* Soup: roasted corn, butternut squash and anasazi bean chowder, with grilled oyster mushroom relish I loved the smokiness of the grilled mushrooms, but not being a mushroom afficionado would have preferred them chopped smaller. But the soup, even with the big 'shroom pieces, was delicious!! Salad: baby spinach and winter greens with thin sliced Fuji apples, shaved fennel, red cabbage, a pomegranate-ginger vinaigrette, and toasted almonds YUM! The ginger was very subtle, but this dressing was amazing with the winter greens/veggies! Entrees: Roasted Sweet Sumpling Squash or Wild Mushroom " Wellington " I had the squash: roasted and filled with - chestnut cornbread stuffing, smoked tempeh (OMG this was good), root vegetable and shelling bean ragout, then topped with sherried parsnip cream This was just standout! Everything was perfectly tender, and complemented the sweet squash very well. The sherried parsnip cream - no idea how that would be made - was just the finishing touch that made this a restaurant/holiday dish... yummy! DH was envious. He had the Wellington - marinated seitan, portobello & shiitake mushrooms, topped with a custard of truffled Yukon Gold potato, wrapped and baked in a crisp yuba skin (the stuff " yellow bird " is madefrom - part of tofu making I believe), and topped with porcini mushroom gravy. DH thought this was good, although his favorite part was the fantastic gravy (proving once again that veggies treated as veggies are often better than pretend meat, eh? Wellington is a classic beef dish) and I agreed. Very good flavor, good texture, though the yuba was sometimes a little chewy and difficult to cut... The sides that came with both entrees: maple pecan roasted yams - oh yum.... chunks of yam, roasted in maple something or other, with bits of pecan too... perfectly tender, crunch for the pecans, not at all syrupy - in fact the texture tended toward dry, more like roasted potatoes than glazed potatoes I kind of expected from the description. Very, very good! roasted shallot brassica vegetable medley - roasted shallots, garlic, cauliflowerets, and Brussels sprouts... earthy and tasty, very appropriate! cranberry-Satsuma mandarin relish - what can I say? YUM!!! cranberries, mandarin oranges, walnuts.... Dessert: Pumpkin Chiffon Pie with pomegranate reduction - a vegan pumpkin pie... gingersnap crust I think. The pom redux was just perfect with it, not a pairing I would have thought of! The other choice was a chocolate pecan torta, but they ran out before DH got his piece... so the raided the fridge and brought him a pumpkin creme brulee that was really, really good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 Wow, this menu sounds devine. It sounds like a place you have to have reservations far in advance. Is that the case? The BIG reason I miss Portland so much is because, it, too, is a food lover's paradise. So many chef's have incorporated the local foods train of thought that Alice Waters made so popular in California. Denise , " Amy " <sandpiperhiker> wrote: > > a food lover's paradise, whether you are vegetarian or not! So many > choices, so much delicious food! > > Millennium Restaurant feels amber-lit inside, warm lighting with funky > mesh chandeliers... sat at the bar while waiting for our table to be > ready... happened to see Eric Tucker (the master Chef!) in the > kitchen... DH got the bartender to ask him for his autograph, so I > have the menu for the day, with the chef's autograph on it. > > THE MENU, entirely vegan of course > > olives and roasted peppers at the bar, DH had wine & I had a > gingery-chamomile tea > > Starter: Cornucopia Medley > roasted chestnuts, artichoke pepperonata, lentil-wild rice salad, a > chutney, spicy toasted almonds, bread > > Actual roasted chestnuts - we had to crack them open to eat them *lol* > > Soup: > roasted corn, butternut squash and anasazi bean chowder, with grilled > oyster mushroom relish > > I loved the smokiness of the grilled mushrooms, but not being a > mushroom afficionado would have preferred them chopped smaller. But > the soup, even with the big 'shroom pieces, was delicious!! > > Salad: > baby spinach and winter greens with thin sliced Fuji apples, shaved > fennel, red cabbage, a pomegranate-ginger vinaigrette, and toasted almonds > > YUM! The ginger was very subtle, but this dressing was amazing with > the winter greens/veggies! > > Entrees: Roasted Sweet Sumpling Squash or Wild Mushroom " Wellington " > > I had the squash: roasted and filled with - chestnut cornbread > stuffing, smoked tempeh (OMG this was good), root vegetable and > shelling bean ragout, then topped with sherried parsnip cream > > This was just standout! Everything was perfectly tender, and > complemented the sweet squash very well. The sherried parsnip cream - > no idea how that would be made - was just the finishing touch that > made this a restaurant/holiday dish... yummy! DH was envious. > > He had the Wellington - marinated seitan, portobello & shiitake > mushrooms, topped with a custard of truffled Yukon Gold potato, > wrapped and baked in a crisp yuba skin (the stuff " yellow bird " is > madefrom - part of tofu making I believe), and topped with porcini > mushroom gravy. DH thought this was good, although his favorite part > was the fantastic gravy (proving once again that veggies treated as > veggies are often better than pretend meat, eh? Wellington is a > classic beef dish) and I agreed. Very good flavor, good texture, > though the yuba was sometimes a little chewy and difficult to cut... > > The sides that came with both entrees: > maple pecan roasted yams - oh yum.... chunks of yam, roasted in maple > something or other, with bits of pecan too... perfectly tender, crunch > for the pecans, not at all syrupy - in fact the texture tended toward > dry, more like roasted potatoes than glazed potatoes I kind of > expected from the description. Very, very good! > > roasted shallot brassica vegetable medley - roasted shallots, garlic, > cauliflowerets, and Brussels sprouts... earthy and tasty, very > appropriate! > > cranberry-Satsuma mandarin relish - what can I say? YUM!!! > cranberries, mandarin oranges, walnuts.... > > Dessert: > Pumpkin Chiffon Pie with pomegranate reduction - a vegan pumpkin > pie... gingersnap crust I think. The pom redux was just perfect with > it, not a pairing I would have thought of! > > The other choice was a chocolate pecan torta, but they ran out before > DH got his piece... so the raided the fridge and brought him a pumpkin > creme brulee that was really, really good. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 > Wow, this menu sounds devine. It sounds like a place you have to > have reservations far in advance. Is that the case? It was! :-) I don't know if normally you need to have reservations that far in advance, but for Thanksgiving we did (a few weeks early). > The BIG reason I miss Portland so much is because, it, too, is a > food lover's paradise. So many chef's have incorporated the local > foods train of thought that Alice Waters made so popular in > California. Hey, Denise - we also made it to Chez Panisse (Alice Waters'restaurant) as Berkeley isn't that far from SF (and besides, we were going to Berkeley anyway to tour the Scharffen Berger chocolate factory). I posted about the avocado salad I had. Yum, yum, yum. Quote Link to comment Share on other sites More sharing options...
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