‘Tis the Season on Oasis of the Seas: White Oak Pastures, Swank, Borek, & Sem-Chi Setting Sail in New Menus

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Heirloom’s fourth course, pan roasted Poulet Rouge breast (check out that crispy skin!) with leg meat ragout, truffle, gnocchi, and Brussels sprouts leaves.

Saturday, December 15 Michael’s new winter menus set sail on the Oasis of the Seas for the next three or so months at 150 Central Park! After a year of sourcing locally from small, heritage producers for the ship, and now that we’ve come into our growing season again down here, this new set of menus is the most chock-full of great product yet, with five of our favorite producers represented. We have another showing for Poulet Rouge from Ron Joyce in North Carolina, beautiful grass fed beef from White Oak Pastures in Georgia, Loxahatchee’s Swank Specialty Produce greens, onion sprouts, and baby vegetables like carrots and eggplant, Borek Farms heirloom tomatoes (finally in season!) from Homestead, and newcomer Sem-Chi brown rice care of Bee Heaven Farms’ Margie Pikarsky and grown by Florida Crystals in Belle Glade, Palm Beach County, an ingredient used in Michael’s Genuine Home Brew and also as a nutty base for Pan Roasted Scallop with butternut squash, brown butter, and Swank Farms Watercress. Consider us the tumbleweed of the seas, collecting farmers as we roll out new menus! Chef and Eric, aka the Royal Pairing, are on implementation duty in a couple of weeks sailing the eastern route, and I have my fingers crossed someone will hook me up with some pictures of all the dishes below or at least some fun shiplife stories from the casino (hint, hint gentlemen!)

1st: Heirloom

Swank farms baby carrots
Pickled fennel, shaved radish, green olive, micro arugula
Domaine Carneros, Brut Cuvée
Carneros, California

Borek farms heirloom tomato soup
House made Organic Ricotta, Swank Farms Onion sprouts
Cortese, Vigne Regali, “Principessa Gavia”
Gavi, Piedmont, Italy

Pan Roasted Scallop
Sem Chi brown rice, butternut squash, brown butter, Swank Farms Watercress
Sauvignon Blanc Blend, Château Carbonnieux
Bordeaux, France

Poulet Rouge
Pan roasted breast, leg meat ragout, truffle, gnocchi, Brussels sprouts leaves
Tempranillo, Bodegas Sierra Cantabria, Crianza
Rioja, Spain

Roasted Lamb Loin
Borek farms baby eggplant, chickpeas, preserved lemon, cumin jus, yogurt, mint
Shiraz, Penfolds, St. Henri
South Australia, Australia

Sweet Basil panna cotta
Strawberry Consommé, lemon confit, pistachio biscotti
Sauvignon Blanc, Errázuriz, Late Harvest
Casablanca Valley, Chile

2nd: Hearth

Swank farms baby beets
red quinoa, kalamata olives, mint, pistachio, yogurt-poppy seed dressing
Ferrari, Perlé
Trento, Italy

Cauliflower Soup
Pine nut gremolata, rosemary- olive oil poached raisins
Riesling Blend, d’Arenberg, “The Stump Jump”
Adelaide, Australia

Pan Roasted Pompano
Borek farms heirloom tomatoes, charred onion, avocado, mint chimichuri
Chardonnay, Louis Latour, 1er Cru Montmains
Chablis, Burgundy, France

Duck Confit Raviolo
Borek Farms spring onion, porcini bagnacauda, crispy sage
Grenach & Syrah, Delas
Gigondas, Rhône Valley, France

White Oak Pastures Beef Filet
Borek Farms Kale gratin, whipped carrot, black pepper jus
Cabernet Sauvignon, Robert Mondavi, Reserve
Napa Valley, California

Bittersweet Chocolate Bourbon Tart
Salted caramel sauce, spiced candied pecans, cra

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