Culinary Commencement Dinner

Local Chefs Jennifer Russo and David Duarte have a new joint venture—and it kicks off on Feb. 24. These two decorated chefs have come together to create a unique “space share” at The Market Restaurant + Bar.

 

Russo and Duarte will share the restaurant space with two distinctly different restaurants on varying nights. Duarte’s new concept, “Finestre Modern Gastronomy” inside The Market will serve dinner only Sunday, Monday, Tuesday and the second and fourthSaturday of each month from 5:00 p.m.- 10:00 p.m. Duarte’s menu will change seasonally and will be five, seven or nine courses, paired with wine (or without). 

 

To celebrate this new concept, Russo and Duarte have created a “Culinary Commencement” Dinner:

 

 

Oysters & Pearls

Oyster on half shell with champagne pearl, farm fresh crème fresh and fried chiffonade of oyster leaf

 

Smoked Duck Salad with Sous Vide Quail Egg

Mixed local greens with smoked duck breast topped with sous vide of quail egg finished with strawberry vinaigrette

 

Ruby & Yellow Beets

Ruby beets sous vide with red wine paired yellow beets sous vide in chardonnay served with goat cheese quark, honeycomb piece, chervil sprigs and extra virgin olive oil

 

Mint & Lime Brined Sea Bass Ceviche

Sea bass brined in lime, mint and pinch of ghost pepper with mint leave gremolata, dehydrated lime and house made chippas

 

Saffron Beef Wagyu Ravioli

Satsuma A5 Japanese Wagyu beef and crimson saffron threads in freshly made ravioli pasta with mushroom brodo and Parmesan foam

 

Crème Brulee Cake

Waygu fat vanilla cake with Madagascar vanilla crème brulee with Chef’s spun sugar crisp