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Illuminated Palate

S Santa Fe Art District, Denver
2 SPOTS LEFT

$79.00

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BYOW
Large (15-20 Guests)
italian, french, north american
In-Person
Life imitates art. Food is life. So, does that mean food imitates art? Well, we think food most definitely can BE art. Maybe the culinary arts are even the quintessential art form. What other medium can you taste, smell, see, touch, and potentially hear? Therefore, a dinner in a gallery with artfully prepared food appears to be a natural pairing. Quite honestly, it just sounds like a good time! Come and join us for an evening to savor all the creativity that surrounds us, as we attempt to mimic the art on the walls with what we put on your plates. It is sure to touch all the senses!

Menu detail

Soup Shooter
Small Plate
Chef’s Inspirational Preparation Whatever is looking freshest is what we will use to prepare our amuse bouche. Who knows what surprise the is in store??
Striped & Gold CO Beets
Appetizer
Herbed Yogurt, Lemon, Coriander CO beets. Some roasted, some shaved raw, and all dressed with a coriander lemon vinaigrette. The contrast of texture and flavor between the raw and cooked preparations is stark. Greek yogurt has quickly become a common accompaniment and this will be studded with fresh chopped herbs for a light, fresh flavor.
Squid Ink Tagliatelle
Small Plate
Squid, Saffron Reduction, English Peas A classic pairing of seafood and saffron is the basis of this pasta course. Truly Mediterranean at its roots, black tagliatelle made with squid's ink is juxtaposed on a bright yellow, creamy saffron reduction. The color contrast is offset further by the white calamari rings speckled with herbs and pearls of vibrant green English peas.
Veal Caponata
Entree
Eggplant, Roasted Pepper, Tomato, Zucchini, Golden Raisins, Capers, Basil Oil Caponata is a very traditional summer garnish for for milder proteins such as veal, but can just as easily be the star. It is comprised of diced roasted bell peppers, tomatoes, zucchini, and eggplant, with onion, garlic, thyme and olive oil. The raisins add a sweet component while the capers bring some bite and acidity to balance all the flavors of the vegetables coming into their peak season. The basil flavor will be further intensified by the addition of bright green basil oil.
Blueberry & Lemon Bar
Dessert
Lemon Curd, Blueberry Opaline, Coconut Meringue Light, refreshing, sweet, and tart, all at the same time. Fresh lemon curd with a classic tart dough is paired with fresh peak-season blueberries and blueberry compote. Opaline is a translucent sugar crisp that will add a contrast of texture along with the shards of coconut meringue. Delish!!

Illuminated Palate

S Santa Fe Art District, Denver
(Exact Address will be shared upon purchase.)