Tanzy chef Andre Lane is on a mission – to educate his diners about the dishes he creates and ingredients he uses. He’s serving up communal prix fixe dinners created with herbs from the restaurant garden along with other locally sourced farm-to-table items in a series of communal tasting dinners at Tanzy.
This month’s dinner features some choices from the Italian menu at the restaurant in the iPic movie theater building as well as specials created just for the meal. Lane will feature artisanal tastings of ingredients, and will give short descriptions and information about the foods and techniques for using herbs in every course, including the drinks and dessert, during the meal.
The menu includes a welcoming drink, the Pineapple Mint Illegalito or the Mojito Italiano. Both feature herbs from the restaurant garden as well as herb simple syrups. Bread and cheese on the table include rosemary ciabatta with herb compound butter and parsley-marinated Parmesan Reggiano.
The amuse bouche is a seared scallop on a zucchini chip with a cilantro lime sauce. It’s followed by two starters: mozzarella, proscuitto di Parma with melon on a rosemary skewer, and a baked goat cheese medallion with a basil pesto and dried tomato chutney.
Brulee frozen grapes with a lemon mint sauce is the intermezzo.
Entrees include a striped bass with chive butter-braised leeks and crispy pancetta polenta cake; rosemary-marinated pork tenderloin with cappelletto with a truffle jus, and organo and thyme-breaded baked eggplant Parmesan with housemade mozzarella and tomato concasse.
Dessert is a chocolate mint panna cotta with Chambord strawberries.
The meal is $38; the three-wine flight accompanying it is $20.
Herb Garden Night Dinner at Tanzy
- 7 p.m., Thursday, Aug. 15, 2013
- Tanzy Restaurant in Mizner Park
- 301 Plaza Real, Boca Raton; tanzyrestaurant.com
- Cost: $38, tasting menu only; $58 with wine flight (tax and tip not included).
- For reservations, call 561-750-3500. Seating is limited.