Presenting

Appetizer Berries & Burrata Pickled Peach Jam, Candied Almonds, Por t Wine Reduction, Basil Oil, Mint & Red Sorrel and Hickory Smoked Sea Salt Entree Panko Herb Crusted Ahi Tuna Castelveltrano Olive Puree, Eggplant Caponata, Crispy Potato and Roasted Heirloom Tomatoes, Golden Raisin Gastrique Dessert Mocha Almond Tres Leche Cake Toasted Coconut Whipped Cream, Cocoa Nibs & Disaronno Dulce de Leche Ice Cream Coconut Chantilly Whipped Cream ½ cup coconut milk 2 cups heavy cream 1 cup powdered sugar 1 cup toasted coconut Disaronno Dulce de Leche Ice Cream 1 can sweetened condensed milk 2 cups heavy cream 1 cup whole milk 4 oz. Disaronno Liquor 2 cups granulated sugar 12 egg yolks Sift flour, cocoa powder, baking powder and salt together and set aside. In another mixing bowl, beat eggs and sugar on high speed for about two minutes. Add vanilla and continue beating until mixture is fluffy, pale yellow and doubles in volume (about 10 minutes.) Turn off mixer and quickly fold in dry ingredients. Pour cake batter into greased cake pan and bake at 400 degrees. Meanwhile, whisk two cans of condensed milk, two cans of evaporated milk and four cups of heavy cream together and steep for about a half hour. Run a knife around the edges of the cake pan and poke holes in the entire surface of the cake. Pour milk over the cake one cup at a time until the cake can't absorb any more liquid. Cover and refrigerate overnight. Serve with coconut chantilly whipped cream and milk chocolate ganache, over Disaronno Dulce de Leche ice cream. Green Olive Puree 2 ½ cups Castelveltrano Olives 2 tablespoons parsley (chopped) ¼ cup Asiago 1 tablespoon minced garlic 1 tablespoon minced shallot ¼ cup lemon juice 1 tablespoons extra-virgin olive oil ¼ cup marinated goat feta Salt and Pepper to taste Eggplant Caponata 2 eggplants (diced) 1 red onion (diced) 1 red bell pepper (diced) 3 cloves garlic (minced) 1 cup tomato puree ¼ cup sliced olives 2 tablespoons capers ¼ cup red wine ¼ cup chopped basil 2 tablespoons chopped parsley 1 tablespoon sherry vinegar 2 tablespoons extra-virgin olive oil Salt and Pepper Golden Raisin Gastrique 1 cup golden raisins ½ cup apple cider vinegar ½ cup champagne vinegar Pickled Peach Jam 4 peaches Juice of 1 lemon 1 cinnamon stick 8 whole cloves 1 vanilla bean ¾ cup apple cider vinegar ¼ cup water ½ cup brown sugar Candied Almonds 2 egg whites 1 pound whole almonds ½ cup sugar 1 ½ tablespoons salt Drizzle plate with por t wine reduction. Place one ball of burrata in the middle of the plate. Top each piece of cheese with one tablespoon of the pickled peach jam. Arrange berries around the plate. Drizzle basil oil over all components and garnish with herbs, candied almonds and smoked sea salt. ¾ cup sugar 2 tablespoons salt 2 tablespoons red wine 2 teaspoons white pepper Dip tuna in olive puree, then breadcrumbs. On one side, sear in hot oil to desired temperature. Fry potatoes in hot oil until crispy, drain and add to a pan with the eggplant caponata. To plate, slice tuna and place a few drops of the olive puree on each side of the plate. Pile the potatoes and eggplant in the middle and top with sliced tuna. Place a few of the tomatoes on top of the tuna and drizzle with golden raisin gastrique. Panko Herb Crusted Ahi Tuna Mocha Almond Tres Leche Cake Berries & Burrata Subscribe at GravitasMag.com | 67

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