Mouth-Watering Menu

By Richard Mineards   |   October 31, 2019
Chefs Michael Patria and Erik Anderson show off abundant skills at Tydes

To Tydes at the Coral Casino where the Biltmore’s new executive chef Michael Patria and Michelin-starred culinary wizard Erik Anderson from the new Truss Restaurant at the Four Seasons in Napa Valley, showed off their skills debuting a new dinner menu which is available through November 16.

The menu, which marries Patria’s vision for the eatery with acclaimed dishes from Anderson, includes California white sturgeon caviar with pickled red onion in seaweed vinegar, jidori egg white and yolk pearls, lightly smoked creme fraiche, and buckwheat waffles; sun choke bisque with hazelnut, apple and radish; mackerel crust with fermented pineapple, burned onion, and fig leaf oil; grilled lobster with cornbread panzanella salad, smoked heirloom tomatoes, corn, truffle butter and yuzu vinaigrette; California white sturgeon poached in chicken fat, Savoy cabbage, grilled chicken hearts, caviar and roasted hay cream; and cote de boeuf with matsutake mushrooms, consommé, bone marrow, potatoes and bordelaise sauce.

Quite a repast…


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