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