On Monday February 29th at 7PM, Chefs Bryan Gregg of Escape Montclair and Robert Ubhaus of Redux will join Terre à Terre Chef Todd Villani for a six-course dinner celebrating “leap year day”.
Menu details:
1st Course
Sautéed (make it hop) scallops / crispy prosciutto / Brussels / miso mushroom purée (Chef Villani)
2nd Course
“Spring” lamb carpaccio / pickled celery root / smoked apple vinaigrette (Chef Gregg)
3rd Course
Crisp frogs legs / parsley mousseline / black garlic chips / lemon powder (Chef Ubhaus)
4th Course
Rabbit confit vol-au-vent / prunes / root vegetables / grain mustard (Chef Villani)
5th Course
Pavé of “29th” day aged beef / trumpet mushrooms / parsnip purée / Bordelaise (Chef Ubhaus)
6th Course
Sweet corn bread pudding / caramel corn / popcorn ice cream (Chef Gregg)
The cost of the dinner is $92 plus tax and gratuity. Reservations can be made by calling 201-507-0500.
Cheers,
Veronique
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