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

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"Crudo" of Tai Snapper & Striped Sea Bass

Ugli-Trout Roe "Salpicon", Citrus Syrup and Micro Greens

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Rabbit Confit-Portobello Terrine

Tropea Onion Jelly, Savory Olive-White Anchovy Ice Cream, White Asparagus

Pedro Ximenez Reduction

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Seared Hudson Valley Foie Gras

Rhubarb "Tranche", Apricot-Truffle Conserve, Sabre, Caramelized Onions

Rhubarb Gastric

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Steamed Daurade

Peas, Demi Thumbelina Carrots, Fingerling Potatoes, Micro Celery

Meyer Lemon-Olive Oil Broth

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Passion Fruit "Smoothie" with Yogurt-Rose Foam and Nigella

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Slow Confit of Veal Loin

Crispy Sweetbreads, Morels, Fava Beans, Braised Ramps

Cauliflower Puree, Fava Bean Pesto and Mustard Jus

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Porcini Crusted Oregon Lamb

Artisan Grits, Hedgehog Mushrooms, Caramelized Garlic, Salsify

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Praline Chocolate Silk, Oven Dried Strawberries, Kumquats, Huckleberry Sherbet

Key Lime Bavarian, Jasmine Gelee, Olive Oil Gelato, Pistachio Brulee

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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...