Degustation Series 03.13.07...

As I have said many times over and again, we get inspired from our clientele at our chef's table dining experiences. There are a few guests that inspire me even more so than others, for no other reason than perhaps who they are and what they enjoy to eat, which is to say anything that we lay in front of them. They are the kind of people that you can call family, because that is how they feel when they dine in our humble abode, aka...the kitchen atelier! Here is a recent menu that we did for them this week. Sorry...no pictures. Too busy cooking. For what it is worth and what it can do for you spiritually, inspirationally and educationally~ may it only help you to contemplate new thoughts and ideas in cooking.
Rolled Lobster Omelette
Smoked Paprika, Tomato Jam, Herb Oil
Citrus "Cooked" Scallop Ceviche
American Sturgeon Caviar, Salmon Candy, Cara Cara Oranges, Spicy Macadamia Nuts
Carpaccio of Organic Beets
Beet Tartare, Tapioca, Apple Smoked Bacon and Roquefort
Wild Japanese Hamachi "Toro"
Hearts of Palm, Pear Paste, Soy-Honey-Verjus-Chili Reduction, Trout Roe
Inverted Foie Gras "PB & J"
Smoked Cashew Butter, Brioche, Saba, Macadamia Honey-EVOO Caramel
Spice Crusted Rabbit Sirloin
Whole Roasted Abalone Mushrooms, Parsnip Puree, Truffle "Salsa"
Stuffed Hawaiian Ahi Tuna
Hedgehog Mushrooms, Caramelized Onions, Bottarga, Carrot-Walnut "Vinaigrette"
Fennel "Froth"
Verjus "Mojito"
Cocoa Nib Crusted American Bison
Demi Turnips, Celery Root Puree, Fregola Sarda, Truffles
Dukkah Crusted Old Chatham Camembert
Slated Charred Strawberries, Mosto Cotto, Heather Honey
Roasted Pineapple Nectar
Essence of Mango, Coconut Sorbet
Tasting of Chocolate
Praline Bite, Callebaut Ice Cream, White Chocolate-Fennel Mousse
Spiced Caramels, Tomato Meringues, Blackberry-Vodka Pates de Fruits


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