Say hello to summer!

Our staff tasting JUST finished for the new menu. We'll post the starters now and the entrées tomorrow. (Plus a behind-the-scenes look at the meeting itself...).

Little Gem Wedge "BLT" with heirloom tomato, avocado, applewood-smoked bacon, and camobozola-buttermilk dressing.



Smoked Hawaiian Ono-Coconut-Tomato Salad with chilis, macadamia nuts, lime, grilled country bread, and coconut preserve.



Rock Shrimp and Mac & Cheese "Lollipops" with celery pesto and long pepper aioli.



Seared Hudson Valley Foie Gras with griddled johnny cake, maple, summer melon, smoked sea salt.



Sheep's Milk Cheese & Charred Corn Gnudi with local chanterelles, Moroccan-spiced blackberry brown butter.



And here's what it actually is like to be a server at Pachamama's -- tastings are fun, but they're also serious. Our servers read study guides, take notes, and listen to mini-tutorials from Chefs Ken and Brian to get to know our menu. (There's a written test over food and wine pairings in a week.) Study up, folks!