New Dinners Coming to Jamison Publick House

As we mentioned in our last article on H2O Kitchen, Chef Jason Hook will be holding a few tastings at the Jamison Publick House to experiment and introduce diners to concepts he will be unveiling when H2O Kitchen opens in the first quarter of 2012.  We have the menus for the first concept dinners which will include a scotch dinner, a beer pairing, and a vegetarian dinner.  We also got a sneak peak at H2O and let me assure you…it’s going to be beautiful.  They have a fantastic, historic building to work with that should turn out amazing.  And for the food:

Scotch Tasting on January 23, 2011 ($75 per person)

Scotch being served: Dalwhinnie 15, Dalmore 12, Balvenie Double Wood, Cragganmore 12 

Scottish fried quail egg
dinosaur kale, bacon fat powder
country fried gravy

Fresh pork belly
Arturo Fuente cigar smoke sous vide
onion soubise + charred asian pear
frothed porcini

Venison sashimi
Pittsburgh raw, chai spice
celery root, avocado + lingonberry
cocoa nibs

Scottish salmon
“loch duart”, savoy cabbage + iberico ham
white truffle fonduta

Apple “shooter”
applejack, fuji apple compression
hard cider foam

Wagyu short ribs
slow-cooked with black garlic
matchstick potatoes, creamed salsify + lime pickle
spinach custard

Smoke ice cream
lucky strike tobacco
dark chocolate fudge, butterscotch
smoked sea salt

Craft Beer Tasting on February 20, 2012 (beer pairings TBA, $75 per person)

Anchovy toast
havarti, dehydrated white anchovy, cockles

Kumomoto po’boy
mad elf batter
kimchi, heirloom apple pickle, miso mayo
“house” parker house roll

Sunchoke veloute
chilled + raw
Wagyu crudo, winter truffle, parmesan

Butter-poached lobster
red endive marmalade, bourbon honey
black mustard

Cast-iron quail
toasted barley, celery root fondant
licorice game jus

Pork tenderloin
wrapped in flat pancetta
swiss chard, cranberry, white soy

Spice molasses cake
quince, milk chocolate ganache, raw milk caramel
cardamom gelato

Veggie dinner on February 27, 2012

Pre-dinner snacks
crostini
butternut squash butter, pickled henshemeji

whipped hummus
meyer lemon, toasted naan bread

red grapes
valencia orange + ricotta salata, parsley

kimchi
honeycrisp apple, radicchio, lavender honey

celery root bisque
roasted seckel pear, black walnuts, white curry

hydroponic greens
pine nut puree, roasted root vegetables, sourdough
pomegranate, white balsamic

Adult mac & cheese
imported taleggio, local five year gouda, xxx sharp cheddar
house bread crumbs

Family-style dinner
Dirty rice
baby bok choy, smoked tofu, lemongrass

Spaghetti squash
amaretto syrup, pumpkin seed oil

Pressure-cooked polenta
strawberry marinara, pecorino

Marble fingerling potatoes
minced rosemary, black garlic

Brussel sprouts
dehydrated blueberries, yuzu ponzu

Dessert
Bread pudding
toffee + mast brothers chocolate, macerated cherries