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Denver: Kevin Taylor Tasting Menu, in Photos


Restaurants & Bars

Denver: Kevin Taylor Tasting Menu, in Photos

kevin h | Jul 17, 2007 02:17 AM

I was definitely looking for a good tasting menu during my short time in Denver, and I definitely found one at Kevin Taylor. The menu in brief:

AB: Tasting of Asparagus

1a: Spiced Coconut Sushi Grade Tuna Ceviche / with Daikon Radish Slaw, Summer Squash Paint and Soy Caramel
Walter Hansel, Estate Chardonnay, Russian River Valley, 2005

1b: Meyer Lemon King Crab Escabeche / with Avocado Crab Salad, Brown Butter Gelée and Tomato Consommé
Francois Cazin, Cheverny, Loire, 2005

2a: Snake River Farms Kobe Steak Tartare / with Truffled Pomme Frites, Fried Quail Egg and Indonesian Ketchup
Jean Louis Chave, Mon Coeur, Côtes du Rhône, 2005

2b: Cocoa Dusted Seared Grade "A" French Foie Gras / with Brioche French Toast, Pickled Cherries, Cherry Vanilla Gastrique
Château Suiduiraut, Sauternes, 1er Cru, 1998

3a: Chilled Golden Gazpacho / with Basil Foam, Smoked Paprika Almonds and Olive Grissini
Günter Triebaumer, Sauvignon Blanc, Austria, 2006

3b: "Manhattan" Lobster and Sweet Corn Chowder / with Grilled Porcini, Smoked Corn Gelée, Pea Shoots
Kunin Pape Star, Central Coast, 2005

4a: Chilled Maine Lobster Salad / with Chilled Asparagus Succotash, Pickled Pepper Salad, Bouillabaisse Vinaigrette
Schlumberger, Riesling, Saering Grand Cru, Alsace, 2004

4b: Chilled Peach and Mache Salad / with Salted Foie Gras Terrine, Toasted Pistachios and Licorice Vinaigrette
Marcel Deiss, Muscat, Alsace, 2005

5a: Butter Poached Maine Lobster / with Soft Egg Ravioli, Honey Mushrooms, Black Truffle Emulsion
Louis Latour, Meursault, 2004

5b: Crispy Seared New Zealand Grouper / with Pineapple Spätzle, Caramelized Peach Palm, Citrus Fruit, Ginger Froth
Yalumba, Viognier, Eden Valley, 2006

6a: Kobe Beef Ribeye Steak / with Black Truffle Mashed Potatoes, Summer Vegetable Confit, Red Wine Butter
Two Hand, Gnarly Dudes, Shiraz, Barossa Valley, 2005

6b: Roasted Colorado Bison and Bison Short Rib / with Cheddar Broccoli Gratin, Foie Gras Fries, Pommery Mustard Peppercorn Jus
Produttori del Barbaresco, Nebbiolo, Langhe, 2005

7a: Lemon Curd "Baked Alaska" / with Black Currant Meringue, Meyer Lemon Syrup, Lavender "Bubbles"
Paul Jaboulet Aîné, Muscat, Beames de Venice, 2005

7b: Hawaiian Pineapple and Mascarpone Napoleon / with Lace Cookies, Pineapple Nougat, Root Beer Ginger Foam
Villa la Selva, Vin Santo, 2001

Petit Fours

Overall, a great meal. I don't regret not trying out Mizuna.

See all the food photos and details here:

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