Stephanie and I had dinner at Kitchen 1540 on Friday night to celebrate signing the lease of our market.. 1540 is my favorite restaurant in SD.. Chef Paul and his team are putting out some really great food.. They are doing a complete menu over haul that should be in place in the coming months.. Paul is keeping things very tight lipped and wouldn’t reveal anything.. 1540 has recently hired Bryan Lafontaine as a manager or GM not sure but he was previously the GM of Sage in LV.. Bryan has also brought on board a new mixologist from the Wynn LV.. Lots of good changes going on at 1540 and I can’t wait for the new menu to be revealed..

Organic Beets

VALDEON BLUE, PISTACHIO BRITTLE CARAMELIZED YOGURT

Farm House Salad
ORGANIC VEGETABLES, SUN-DRIED TOMATO PURÉE PISTOU GELÉE,
ORANGE BLOSSOM VINAIGRETTE

Hamachi Crudo
SHISHITO PEPPERS, GRAPEFRUIT SUPRÊMES, SHAVED BOTTARGA

Bison Tartare
SMOKED BACON SABAYON, BRIOCHE, CHIVES

Bacon & Egg
House made pancetta/62 degree egg/Brioche/Smoked ketchup

Diver Scallops
POPCORN PUREE, CANDIED ALMONDS, SALTED CARAMEL, NASTURTIUM

Stone Seared Foie Gras |
BLACK PEPPER FINANCIER, TANGERINE POP ROCKS, TANGERINE REDUCTION

Pan Roasted Sweetbreads
SMOKED ALMOND MILK, BLIS MAPLE, APPLE CELERY SALAD

Sturgeon
RED CARROTS, CAULIFLOWER COUS COUS, SPRING GARLIC

Pan Seared Black Cod
BABY FENNEL, CIPOLLINI ONIONS, FINGERLING POTATOES, CHORIZO-MUSSEL BROTH

Kurobuta Pork Shoulder
CABBAGE, BACON, HERB GNOCCHI,
PICKLED ONIONS

Colorado Lamb Loin
BRAISED LEG, FARRO, PEAS, FALL SQUASH, SPICED PEPPER JAM

Schlosskrans
COW’S MILK, SOFT, FULL FLAVOR

Boucheron
AGED GOAT’S MILK, SEMI SOFT, SHARP AND CREAMY

Temecula Honeycomb

Frozen Key Lime Pie
COCONUT STREUSEL, FRIED CASHEWS, DEHYDRATED MERINGUE

Chocolate Caramel Tart
ORANGE MARSHMALLOWS, CARBONATED ORANGE, CHOCOLATE ICE CREAM

Absinthe/Root Beer
It was on fire at this point but didn’t show in the picture..