Lutsen Resort’s Spring Food & Wine Event
Menu : Saturday Night Six Course Dinner
served with compressed watermelon and kiwi, ponzu and
quinoa tabbouleh, yellow beet bagna cauda,
fava beans chiogga beet disks, pea shoots and radish
Braided beef tongue served with leek jus and spring
onions topped with
crispy smoked tongue hay and black trumpet mushrooms.
Spring pea tortellini with mascarpone cheese, artichoke,
snow crab and fine herb.
Poached halibut served with smoked tomato, black olive
powder and arugula.
Lemongrass cheese cake with basil, hazelnut and micro
Bios | Menu