We stopped by to congratulate Chef Brian Lewis and to enjoy the "signatures of elm tasting menu" featuring the year's most memorable dishes.
|Amuse Bouche - sunchoke, puffed wild rice, piquillo pepper|
The evening started with an amuse bouche of creamy sunchoke topped with puffed wild rice and piquillo pepper served in a small shooter glass. Clean. Rich. Flavorful. Words can't describe our excitement. We knew a great evening was in store for us.
As we eagerly awaited the next course, we enjoyed a glass of Tahitian Bloom, a cocktail made with Champagne, hibiscus flower and syrup. The hibiscus syrup added a nice floral note to the Champagne and brought back memories of our recent babymoon to French Polynesia.
The next course in the tasting was Chilled Kushi Oyster, a small oyster from British Columbia, served with green apple gelée, pickled Buddha's hand, and a yuzu vinaigrette. The taste was refreshing, sweet, and citrusy.
|Chilled kushi oysters|
green apple, fennel, pickled buddha's hand, yuzu vinaigrette
|Bacon and soft scrambled egg|
|Crunchy yellowfin tuna|
|Porchetta with rabbit and foie gras|
The wild escargot tortellini is something we've never seen, or heard of, before coming to elm. Definitely a new take on presenting escargot, and worth trying.
|Wild Escargot Tortellini|
|Yogurt sorbet, granola, pineapple|
73 Elm Street
New Canaan, CT 06840