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Fashion week is all about presenting cutting
edge styles that will shape the upcoming
season.
With that in mind, Jag’s is proud to present
“Food Fashion Week”.
This is a look at the cutting edge dishes that
will shape the menu for the coming season at
the award-winning Jag’s Steak and Seafood |
Piano Bar in Cincinnati, Ohio.
THIS SEASON’S STYLES
• Unexpected, bright bursts of color and flavor
• Conflicting flavors that marry to form
something unexpected and irresistible
• Classics made over
BOURSIN BERRY SALADSporting gourmet greens, haricot verts, candied walnuts, tomatoes, and craisins the
Boursin Berry Salad is a light way to start off a meal.
The added berries give it a pop of color and sweetness that contrasts perfectly with the
greens.
The salad is sprinkled with Boursin cheese which has subtle hints of herbs and garlic
and drizzled with red wine vinaigrette which only serves to enhance the natural flavors
found in this dish.
MUSHROOM BISQUE
Fresh wild mushrooms are paired with a jalapeño infused crème fraîche and
accessorized with green onion.
This soup has a deceptively simple appearance that hides a complex earthy
taste.
MELON BALL
This whimsically colored drink stands out in a crowd. Made with Midori (“the
original melon liqueur”), sour mix, and Sprite it presents the drinker with a
fruity fizzy taste that manages to capture the feeling of summer in a glass.
Accentuated with a fresh slice of lime and a brilliant flower this drink is fun all
around.
WEST CHESTER MULE
WITH BULLET RYE
This drink sports an alternative, casual look and shows off how unusual combinations
are sometimes just the thing.
This drink combines rye whiskey, Cointreau liqueur, and is topped with Gosling's
ginger beer. The fresh muddled orange and lime give it a powerful punch of vitamin C
(just in time for flu season).
The crowning glory is a sprig of thyme.
TOMATO BASIL & GOAT
CHEESE BRUSCHETTA
This dish is grilled cheese all grown up.
This cozy dish features perfectly ripened tomatoes accentuated with basil,
garlic, and olive oil salsa on top of seasoned goat cheese crostinis that have
been liberally drizzled with aged balsamic.
It’s a feast for your senses.
CREAMY TOMATO MUSSELS & PESTO BREAD
For this exquisite dish, tender Prince Edward Island mussels are prepared
with fresh basil, tomatoes, cream cheese, garlic, and white wine.
They’re served with grill seared artisan pesto bread.
PARMESAN TRUFFLE FRIES & GARLIC AIOLI
Concocted from fresh cut Idaho potatoes tossed with white truffle oil and then
sprinkled with parsley and parmesan reggiano this dish is wholesome
goodness with a touch of sophistication.
The accompanying garlic aioli turns this dish’s flavor up a notch.
CHILEAN SEABASSFresh caught Chilean seabass is pan seared and doused with a Thai chili buerre
blanc that adds a slightly spicy weight to this dish.
Creamy, buttery, and light as a feather, the seabass practically melts in your
mouth.
Served with garlic whipped mashed potatoes and a seasoned asparagus
medley.
BLACK TRUFFLE FILET
A top notch filet is encrusted with morels, wrapped in truffle butter, and then
adorned with truffles and morel madeira reduction to create a luxurious
experience.
It is accessorized with wild mushroom risotto and fresh asparagus.
CRÈME BRÛLÉE
Rich, creamy vanilla bean custard is topped with a layer of caramelized sugar
and sweetly tart berry coulis to form a sleek, sexy dessert.
Fresh berries provide a burst of brilliant color.
Want to learn more about Jag’s Steak and
Seafood | Piano Bar? Check out our blog:
jags.com/blog/