Jay Veregge - Executive Chef, Big Water Grille

Jay Veregge, Executive Chef Big Water Grille - Lake Tahoe’s Premier Fine Dining Restaurant

Jay Veregge - Executive Chef, Big Water Grille header image 2
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Bizarre Foods Tasting Menu

May 27th, 2008 · 771 Comments

By Jacob Burton, Sous Chef

This coming Friday and Saturday, we will be doing a Bizarre Foods tasting menu here at the Big Water Grille in our wine cellar. The menu is listed below, and right underneath the menu is an interview that I did with Chef Jay where we discuss the Bizarre foods that we will be serving. To play the interview, click on the play now link and then hit the little play arrow. Or you can click on the download link to download it to your computer’s hard drive.

Bizarre Foods Menu

  • Chilled Monkfish Liver in spoon, zuri, soy, cilantro, and chili with an orange sake foam
  • Fresh Bodega Bay Urchin with wasabi, onion oil, rice vinegar, preserved lemon - Served with a “Gingertini”
  • Crispy Frog Legs, green garlic puree, sweet butter and parsley pesto
  • Braised Lambs Tongue, wild mache, red onions, mustard
  • Sauteed Veal Sweetbreads, peppercorn-orange zest, demi glace potato
  • Sliced Pig’s Ear, wine vinegar, sea salt, arugula pesto
  • Stewed Wild Boar “Tripe,” tomato, basil, white grits
  • Fried Jungle Python, chili aioli, lemon, dill
  • Roasted Leg of kangaroo, rosemary-thyme, wine jus
  • Custard of Durian Fruit, crackers, sea salt figs

Are you going to take part in the Bizarre Foods tasting menu. What do you think of the menu itself? Let us know by clicking the comment button below and leave us your thoughts.

 
icon for podpress  Bizarre Foods Tasting Menu [14:14m]: Play Now | Play in Popup | Download (70)

Tags: Big Water Grille

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