InsideOUT Spring Menu Tasting
Spring is officially here and the flowers aren’t the only things changing around town. Monday night I was invited to the intimate tasting of the new Spring menu for InsideOUT. First up was the the Heirloom Tomato & Burrata which at first glance I thought would be sweet and refreshing. It was for sure that however, there was a surprise element of spice which really upped the ante. I’ve found that duck is one of those meats that every chef can’t prepare, but Chef MJ knocked it out the park with the Maple Leaf Duck Breast Salad. Perfectly sliced, tender duck breast over wonderful mix of watercress, shaved fennel, treviso, and more. Going from on top of water to below it, we enjoyed a Seared Baja Halibut Filet. Of all the dishes this one really screamed spring with its color and lightness. The halibut was served atop saffron Israeli couscous, red wine braised cabbage, asparagus, and squid ink (YAASSSSSS I’m obsessed with squid ink). I love pork so I was very excited to see Pancetta Wrapped Pork Tenderloin on the evening’s menu. The flavorful piece of pork to every hit my palate with a celery root purèe, ginger-apple reduction , and pearl onion micro salad. And closing the evening out was a Bone In Beef Short Rib that just fell off the bone the moment you moved it. This new entree was hands down my favorite of the evening and was accompanied by a creamy rosemary polenta, mushroom, and vegetable ragu. Eat dish was so different but worked beautifully together so be sure to make your way there ASAP!