The Valley’s original “pop-up” restaurant – 5th Season – returns Feb. 2 in Mesa.
The East Valley Institute of Technology hosts 5th season on the first Thursday of the month when school is in session. Culinary students transform a banquet hall into a gourmet restaurant from 5 to 8 p.m.
The $40 prix-fixe menu allows diners to choose an appetizer, a main course and a dessert, and February’s menu, as usual, is drool-worthy:
Appetizers:
- Oysters on the half shell, Chambord horseradish mignonette
- Escargot pot pie, tarragon cream
- Avocado torchon, orange soy glaze, warm sesame “Rice Krispyâ€
- Steak & eggs, Painted Hills New York strip, poached egg, truffle Hollandaise
- Butternut squash bisque, cherry gastrique
Entrees:
- Alaskan salmon, wild mushroom ragout, vodka chervil buerre blanc
- Grilled maine lobster, toasted pecan risotto, sautéed spinach, lobster cream
- Coffee & cocoa crusted beef tenderloin, roasted shallot crouton, asparagus, Maker’s Mark gastrique
- Duck breast, apricot scented amaranth, blood orange demi glace
- Portobello Wellington, whipped potatoes, truffle cream reduction
Desserts:
- Salted caramel tartlet, vanilla pastry cream, caramel crème puffs, salted caramel glaze
- Cherries Jubilee, vanilla ice cream
- “Fig Newton,†foie gras ice cream
- Apple struedel, Austrian style, farmer’s cheese, cinnamon syrup
Seating is limited. To make a reservation, call 480-461-4139 or e-mail tguerrero@evit.com.
