Tea Tasting Menu

My capstone menu:



Duck rillette, ladyfinger popcorn tuile, orange confiture, Earl Grey glaze.
Chicken consomme with carrot petals and white tea butterflies.
I laminated white tea into the pasta, then tied them with blanched chives.
Seared tuna "sushi" on sweet tea risotto rolls with mustard greens and prosciutto, a red wine emulsion, chive oil, and a shitake.
Rhubarb-oolong sorbet, with a frosted coriander grape. (One of my judges said it was the best thing he had ever eaten!!)

green tea-smoked duck, lotus chips, strawbery demiglace, leek puree.

And below, endive salad with chamomile-infused mozzarella (which I made myself),

and then a frozen chocolate-hazelnut bombe with chai marshmallows toasted tableside. In the very last picture you can see the cart set up for service. The server used the brulee torch to toast the marshmallows, then plated them individually. It was a big hit, and I think really fun!