You're tasked with creating a 5 course tasting menu (with an amuse bouche), and there's no price point.. I was going for a holiday theme for mine, but theme isn't necessary. I'd just love some criticism and I'd love to read what other anons would do.
Go.
Amuse (dirty martini oyster)
>smoked oyster
>gin/citrus sorbet
>green olive/shallot/celery brunoise
>feta cheese soy lecithin bubbles
First (carrot salad)
>baby orange carrot (confited in olive oil/aromatics)
>baby cinnamon/purple carrot (shaved/candied/dehydrated)
>baby yellow carrot (roasted with thyme/rosemary/garlic/hazelnut oil)
>arugula/parsley cream
>quail egg
>toasted hazelnut
Second (venison tartare)
>venison/pickled beet tartare (venison/pickled beet/shallot/mint leaf/olive oil/chive/parsley/salt&pepper/lemon juice)
>fermented potato foam (warm, from a whipped cream canister)
>burnt honey/fir tip mustard
>paddlefish caviar
>fennel chip
Third ("chicken" and falaffel waffles)
>fried duck leg (salt cured, confited in duck fat, then dredged and fried to order)
>chick pea/quinoa/herb/buttermilk "waffle" (i haven't executed this one yet but i'm pretty sure i can get it to work; there will obviously be flour in it as well)
>fermented habanero tikka masala
>pickled shallot
>cilantro/mint yogurt, fresh thai basil/cilantro/sliced radish garnish
Fourth (boar rack)
>boar rack in a holiday rub (cumin/coriander/anise/allspice/clove/etc), pan seared/basted in brown butter
>sweet potato/celery root/ginger/bacon hash
>bitter greens wilted in the pan used to cook the hash w/garlic and sherry vinegar added
>roasted chestnuts pureed and thinned out with milk/cream
>fresh pomegranate
Fifth (bread pudding)
>egg nog brioche pudding
>goat milk caramel
>whipped creme fraiche
>gingerbread crumble
>dried fruit
>pic somewhat related; the kind of dish i wish i could conceptualize