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Events
CRUSH TURNS FIVE (5) and to commemorate our growth…
One of our greatest celebrations yet and a landmark birthday for us and any restaurant, we are proud to announce a culinary star studded lineup and inspired dinner to showcase the growth and achievements over the years.
Tuesday February 23rd, 2010 We invite you to experience the talents of…
BILL MORRIS, Executive Chef, The Rainier Club, Seattle, WA http://cuisinierskitchen.blogspot.com/
JERRY TRAUNFELD, Chef Owner, Poppy, Seattle, WA http://www.poppyseattle.com/
ERIC ZIEBOLD, Executive Chef, CityZen, Washington D.C. http://www.mandarinoriental.com/washington/dining/cityzen/
CHRISTOPHE EME, Chef Owner, Ortolan, Los Angeles, CA http://www.ortolanrestaurant.com/homepage.php
DOUGLAS KEANE, Chef Owner, Cyrus, Healdsburg, CA http://www.cyrusrestaurant.com/
JASON WILSON & ANDREW LANIER, CRUSH, Seattle, WA www.crushonmadison.com
We are reserving 48 spaces for this dinner, seating will be spacious and the surprises, guests, friends, and foods will promise to be memorable and gracious. A guest Sommelier team will be on hand to pair wines from our cellar and some exclusive finds from award winning producers from across the globe.
255 p/p
Optional wine pairings 75 or reserve pairing 125
Tax and Service included
Tuesday, February 23, 2010
6:30 pm…Champagne & Hors d’ouerves
7 pm… Dinner
For more information about our 5 year Birthday celebration with guest chefs, sommeliers, winemakers & friends…email Nicole@chefjasonwilson.com or phone 206-302-7874.
Valentines Day 2010
Valentines 2010
Cave Aged Gruyere Cheese Gougeres
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CRUDO, CAVIAR, AND SASHIMI
Hawaiian Ahi Tuna Crudo with Blood Orange, Olive & Fennel
Sea Scallops Sashimi with Warm Black Truffle Cauliflower & Meyer Lemon
“Bacon n Eggs”, Parsnip flan, Smoked Steelhead Roe, Bourbon Barrel Aged Maple Syrup
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Bread Service Sea Salted French Butter
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HANDMADE PASTA
Dungeness Crab and Mascarpone Raviolo
Buttered Pumpkin, Pinata Apple, Frisee & Chervil
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FRESH LINE CAUGHT FISH
Sautéed Rhode Island Black Bass & Meyer Lemon Sabayon
Baby Octopus, Sunchokes, Chorizo, Baby Fennel, Sherry Brown Butter
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MAIN COURSE FROM LAND OR SEA
Grilled Painted Hills Wagyu Beef Rib Steak
Potato Leek a& Truffle Terrine, Thumbelina’s, Hedgehogs & Cabernet Sauce
Or
Butter Poached Maine Lobster Tail & LobsterDemi Tarragon Sauce
Sous Vide of Baby Root Vegetables, Striped Sorrel, Black Trumpet Mushrooms
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DESSERT
Vahlrhona Chocolate Bombe
Cocoa Nib Merignue, Salted Butter Caramel, Chocolate Ganache & Hazelnut Mousse
Huckleberry Spice Beignets & Manni Per Mio Figlio Olive Oil
MIGNARDESES
Poppyseed-lemon brittle, walnut macaroon, coconut truffles, earl grey caramels, Vanilla madelines,
Smoked Salt Caramel, Chocolate chip cookies
Call 206-793-2433 or email Jason@chefjasonwilson.com for more information. Crush is located at 2319 E. Madison St., Seattle, WA. For reservations, please call (206) 302-7874 or visit www.chefjasonwilson.com to book on OpenTable.
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