Charlie Trotter's produces three daily degustation menus, the Grand
Menu, the Vegetable Menu and the Kitchen Table Menu. All are designed
to highlight the finest, freshest foodstuffs obtainable. Charlie prefers his
cuisine to be experienced in a progression of petite courses with each course
laying the foundation for the next.
A network of over 90 purveyors provides the fresh, healthful ingredients that
inspire him to create flavorful masterpieces. From the naturally raised meat
and game to the line-caught seafood to the organic produce, every component of
each dish is the purest available. Indiana bobwhite quail, petite greens from
Farmer Jones, heirloom tomatoes from Illinois, North Dakota buffalo and Hawaiian
gindai are just a few of the products that arrive each day from which Chef
Trotter crafts the daily menus. He says:
Chef Trotter prefers saucing with vegetable juice-based vinaigrettes, light
emulsified stocks, and purees as well as delicate broths and herb-infused meat
and fish essences.
It is important to Trotter that diners enjoy a perfectly balanced meal that
continues to satisfy afterwards.
To view the current menu, click on the links provided on the
left.
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