Degustation Series 04.13.07...

The week had been going quite well. Spring has sprung! Morels...Asparagus...Rhubarb...Radishes...Meyer Lemons...Peas...Fava Beans...Ramps! What fun they are to cook and create with. It is a time of year that brings us out of hibernation from the cold winter months, itching to do something different and more lively from an ingredient perspective. Winter is a great time too, don't get me wrong, but Spring has a way of rejuvenating the senses. At the chef's table, we let all these kinds of influences steer our food and menus to a new height. Some ideas new, some revisited, some crazy and some just plain tasty. Each evening when the chef's table is in session, the menu takes a direction that is not always certain. It is unrehearsed, unplanned, un-thought of and often, last minute. It is purposely and strategically culmination of the thoughts of the moment. That is what makes it fun...and the cooks crazy! God bless em'. Here is an insight of this evening's experience and adventure...

Maine Lobster Omelet
Yuzu-Lobster Oil, Chives and Sturgeon Caviar
"Crudo" of Tai Snapper & Striped Sea Bass
Ugli-Trout Roe "Salpicon", Citrus Syrup and Micro Greens
Rabbit Confit-Portobello Terrine
Tropea Onion Jelly, Savory Olive-White Anchovy Ice Cream, White Asparagus
Pedro Ximenez Reduction
Seared Hudson Valley Foie Gras
Rhubarb "Tranche", Apricot-Truffle Conserve, Sabre, Caramelized Onions
Rhubarb Gastric
Steamed Daurade
Peas, Demi Thumbelina Carrots, Fingerling Potatoes, Micro Celery
Meyer Lemon-Olive Oil Broth
Passion Fruit "Smoothie" with Yogurt-Rose Foam and Nigella
Slow Confit of Veal Loin
Crispy Sweetbreads, Morels, Fava Beans, Braised Ramps
Cauliflower Puree, Fava Bean Pesto and Mustard Jus
Porcini Crusted Oregon Lamb
Artisan Grits, Hedgehog Mushrooms, Caramelized Garlic, Salsify
Praline Chocolate Silk, Oven Dried Strawberries, Kumquats, Huckleberry Sherbet
Key Lime Bavarian, Jasmine Gelee, Olive Oil Gelato, Pistachio Brulee
Blackberry Pates de Fruits, Caramel Chocolates, Almond Macaroons

As we look into the next series...
we see more and more opportunities to cook great foods
and explore new ideas.
It is a time of exploration. Revisitation. Growth and Happiness.
There are many meals ahead.
I hope that you are a part of them with us...


Post a Comment

<< Home