AllSpice Week At Baru66

baruDes Moines’ contemporary French restaurant Baru 66 is celebrating “AllSpice Week” today through March 30.

Every evening this week, Chef David Baruthio will be serving a $75, six-course meal, each dish inspired by, and made with, AllSpice ingredients.

Here is the menu:

Torchon of foie gras
Black truffle salt / apple pie spice bricoche / caramel
(uses allspice ingredients black truffle salt / apple pie spice)

House-cured Faroe Island Salmon
House cured wild salmon / caviar / fennel-radish salad / blood orange-mango vinaigrette
(uses allspice ingredients blood orange infused extra virgin olive oil / mango-white balsamic vinegar)

English Pea Veloute
Fennel pollen espuma / La Quercia Prosciutto / egg candy
(uses allspice ingredient fennel pollen)

Cedar smoked pepper filet
Filet mignon / cedar plank / smoked pepper au poivre sauce / Jamaican allspice confit vegetables
(uses allspice ingredients ground, smoked black pepper / Jamaican allspice)

Chevre-honey mousse
Honey / walnuts / eureka lemon extra virgin oil / arugula
(uses allspice ingredient eureka lemon extra virgin oil)

Roasted plum
red wine / star anise / green cardamom ice cream
(uses allspice ingredients star anise / whole green cardamom)

If your exquisite, six-course meal inspires you to re-create this meal at home (how could it not?), an exclusive Baru 66-AllSpice kit featuring the “secret ingredients” from the special menu is available, at the restaurant and here at the store, for $55.

Bon appetit!

The restaurant is at 6587 University Avenue in Windsor Heights, and is open Monday – Saturday evenings. Call 515-277-6627 for reservations.

The Baru 66 + allspice box of spices $55