What is MÆNU?

MÆNU is an experiential dining event produced by Midnight Kitchen Projects. In spring 2015, team MKP partnered with photographer, Erika Dufour, for our premier collaboration. Our synesthetic conversation between the kitchen and the photo studio resulted in a new series of photographs. In response to each image, Chef Giuseppe Catanzariti crafted unique recipes to comprise a five course menu. For the dinner event, eight special guests were presented cards of each photograph, followed by a drink pairing and the reveal of each inspired dish.

 

AMUSE BOUCHE:

Tempura marigolds

honey, ginger, soy, sesame
prosecco


Course 1:

Beet Salad

Pâte à choux dough, filled with beet purée and pistachios
frisée, whipped goat cheese, and honey drizzled grapefruit

Paired with: Los Vascos Casablanca Valley Sauvignon Blanc 2014


Course 2:

Potato popcorn

Potato and corn puffs, pickled watermelon, roasted bell pepper,
purple potato skin, braised red onion, parmesan, celery

PAIRED with: Herencia Altes Terra Alta Garnatxa Negra 2013


COURSE 3:

POACHED RED SNAPPER (NOT POACHED)

red snapper, sweet corn mash, roasted red bell pepper coulis, sweet pea purée,
lemon blanched swiss chard, crushed black and pink peppercorn

PAIRED with: Domaine Lafage "Novellum" Chardonnay 2014


Course 4:

SALTED SIRLOIN

sirloin on salted slate, sesame-soy dipping sauce, CHARRED SPRING ONIONS,
peanut-citrus sprouts, pink peppercorn, hot rock

Paired with: sakÉMOTO JUNMAI


Course 5:

BANANA CREAM PUFF

Puff pastry, banana rum gelato, maraschino cherry coulis,
whipped cream, powdered sugar

espresso with schiuma