This just in from Miró restaurant at Bacara Resort:
Foie Gras Grand Finale at Miró Restaurant at Bacara Resort & Spa
Santa Barbara, CA. June 25, 2012 – With less than a week left to savor foie gras before it becomes banned in California, Miró restaurant at Bacara Resort & Spa is offering a “Last Chance for Fois Gras” menu to savor the delicacy and properly bid adieu to the ingredient adored by chefs and foodies alike across the world.
The four-course menu prepared by Miró’s Chef de Cuisine, David Garwacki, begins with a Carpaccio of Yellow Fin Tuna served with toasted baguette, torchon of foie gras, confit lemon, snipped chived, and arbequina olive oil. The second course is a Scottish Langoustine “a la Plancha” with sweet onion “tagliatelle”, heirloom beets, foie gras cromesquis, red ribbon sorrel and shellfish nage, and is followed by a mouthwatering Fried Buttermilk Quail served with braised Swiss chard, Hudson Valley foie gras, corn “pudding”, black eyed peas, golden corn kernels, molasses gastrique and sauce périgueux. For the fourth and final course, guests can choose between Orange Blossom Beignets with toasted pistachio pôt de crème, or a Selection of Artisanal and Farmstead Cheeses.
Don’t miss this opportunity to indulge on foie gras before it’s too late. The “Last Chance for Foie Gras” pre fixe menu is $78 per person, and is available at Miró through June 30, 2012. For reservations, please call 805-968-0100 or visit www.bacararesort.com.