New "Bouche" to Consider...

just a few "bites" of intel of what we have been playing with over the last month. No photos mind you, but use your imagination and explore what you conjure up in your mind. Cook with your heart, soothe your soul, push the boundaries and have fun...

yuzu "cured" alaskan halibut with grapefruit

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prosciutto and sheep's cheese stuffed dried apricot lollipop

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roulade of guinea fowl, pears, mustard and pistachios

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sake steamed snapper, soba noodles, gingered marinated lobster, dashi

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plum ice, hot spicy milk froth

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nebbiolo salt

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cabernet grape jam

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truffled baby lima bean "cappuccino"

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shiso pickled myoga

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fried egg sandwich with pork belly, quail egg, basil and tomato gel

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beet marshmallows

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sweetbreads, soba noodle "risotto", romanesco, truffles

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