Cuisine Blossoms in Erling Jensen's New Spring Menu.Business Editors & Restaurant/Food Writers MEMPHIS Memphis, city, ancient Egypt Memphis (mĕm`fĭs), ancient city of Egypt, capital of the Old Kingdom (c.3100–c.2258 B.C.), at the apex of the Nile delta and 12 mi (18 km) from Cairo. , Tenn.--(BUSINESS WIRE)--April 10, 2002 The jonquils have bloomed and the azaleas are budding, which means it's time for Erling Jensen's new Spring menu to arrive. Chef Jensen announced today his vernal vernal /ver·nal/ (ver´n'l) pertaining to or occurring in the spring. selections, carefully chosen for the seasonal freshness of their components and the special tastes associated with springtime in Memphis. Brightening the appetizer selections is dish of lobster dumplings with citrus salad and lobster oil. Succulent mussels steamed in white wine with shallots and saffron also offer diners a sunny choice. On select evenings, Chef Jensen features a dinner special of seared diver scallops with peach puree and ginger oil. Avocado and jumbo lump crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce add an aspect of impending im·pend intr.v. im·pend·ed, im·pend·ing, im·pends 1. To be about to occur: Her retirement is impending. 2. summer to the salad menu, while the marinated lobster and crabmeat salad with sweet and sour sweet and sour adj → agridulce cucumbers hints at springtimes past in the Chef's native Denmark. A freshly flavored salmon with Tobiko caviar and parsley pesto enlivens the fish entrees, as does the Chilean sea bass in lemon bouillon with leeks, sage and nutmeg. Tropical overtones are hit with a seared black peppercorn-crusted tuna with coconut milk. Emblematic of spring, the veal entree comes with an accompaniment of sweetbreads Noun 1. sweetbreads - edible glands of an animal sweetbread organs, variety meat - edible viscera of a butchered animal and wild mushroom demi-glace. Chef Jensen adds some snap to the meat selections with an antelope dish served with savoy cabbage and wild boar bacon. Appropriate for the season, the dessert menu comes to full, fruity flower. A chocolate raspberry tart with raspberry sorbet and honey-Grand Marnier macerated berries incorporates the best of all seasons. And the essence of Spring is captured in the honeycomb hazelnut dacquoise dac·quoise n. 1. A cake made with layers of nut meringue and whipped cream or buttercream. 2. One of the layers of meringue used in this cake. with strawberries and lemon curd sabayon. Blueberry-peach cobbler with cinnamon ice cream and caramelized roasted banana cheesecake with white pepper ice cream and caramel basil sauce round out the Chef's seductive selections. Erling Jensen, The Restaurant was recently named "Best Restaurant" and Chef Jensen Memphis's "Best Chef" for the fifth consecutive year in a poll of readers of Memphis magazine. The restaurant has won both titles every year since its opening in 1997. Erling Jensen is open for dinner seven days a week from 5 p.m. until 10 p.m. Chef Jensen also owns EJ's Brasserie in Cordova with his wife Patti and his partner Kathy Dempsey. To visit either restaurant on-line, log on to www.ejensen.com. |
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