posted by Neil Myers
For those of us of a certain age, modern menus (including ours at The Inn at Vaucluse Spring), can look a little strange. And the plating can be fascinating, even dramatic, but maybe a little confusing. Here’s a brief guide for (and by) the clueless.
Menu writing has evolved as dining has evolved. “Back in the day,” as we oldsters say, a menu would list a classic dish which you knew (or were expected to know) how it was prepared and what the primary ingredients were.
Well, Chef Adam is bringing us up to date. Now, on our Saturday night menu, you might see:
Scallop, Corn Purée, Chorizo, Chili Oil,
Confit Tomato, Leeks, Machê, Plantain Chips
So, you might wonder, “What is this, a list of ingredients?” Well no, the items listed for each dish reflect the primary flavor components. Adam strategically places these components on the plate so that each bite you take will be a somewhat different combination of flavors and textures than the bite before or the bite after.
Unless, of course, you are the type who stirs up all those intersting components of your soup, getting the same effect you got when you mixed all your finger paints together in kindergarten. Adam says, since you don’t tell him how to cook it, he’s not going to tell you how to eat it. Neil says, pay attention to each exquisite bite and savor the moment!
You can see recent menus posted on our website to get an idea of what is in store for your dining pleasure on Friday and Saturday evenings. We also have a collection of past menus here at the inn that are fun to leaf through.