Chef Jeremy DeRango at Villa St. Benedict hosted his monthly
reserve dinner and the menu as followed. The theme was parings. For me
each component in the dish complemented each other to help create
a memorable experience.
Roasted Chestnut Soup with crispy pancetta
House cured salmon with soft poached truffled egg
Lamb Shank /w saffron risotto & English peas
Chocolate & Peanut butter brownie with spiced pecans & black berry ice cream
The residents & guests enjoyed the meal immensely and already are looking forward to the next dinner.
Jeremy Derango |
Executive Chef |
Villa St. Benedict
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