From school lunches to sustainable seafood, the chef's counter at Sbraga (440 S. Broad St.) is the spot for consistently creative and captivating tasting menus. On November 7th Kevin and company are welcoming chef Michael Laiskonis for an evening of dishes inspired by his Lithuanian upbringing. Laiskonis rose to fame at Le Bernardin as a pastry chef and has since moved on to become the creative director at the Institute for Culinary Education in New York. The menu is five courses (hello, textures of borscht amuse bouche!) complete with beverage pairings and is going for $150 a head. Seats are scarce so give 'em a call at 215.735.1913 to reserve your spot.
Here's a peek at the menu:
Textures of Borscht Amuse Bouche
Herring with Smoked Potato, Pickled Parsnip and Carrot
Savory Lamb Dumpling "Cepelinai"
Roasted Duck with Chanterelle, Cabbage, and Fried Black Bread
Poppy Seed Beignet "Spurgos" with Huckleberry, Crème Fraiche Sorbet
Apple Confit with Rye Tuile, "Alus" Beer Ice Cream
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