Sensual Soul Food...

smoked scallop terrine, horseradish collee, pumello-apple-albacore salad

sriracha aioli, tangerine reduction, tangerine ice

MIA- foie gras lollipops, lobster-caviar-avocado eggs

seared foie gras, cacao nib waffles, poached quince, hazelnuts, chocolate sauce
cherry dressing, fleur de sel

plating uni and pasta course

seared scallop, kusshi oyster, black noodles, winter spinach foam
uni nage, leeks

pan roasted mediterranean branzino, squab-lentil ragout
chanterelles, cider braised cipolline onions, lobster froth

pink peppercorn braised fennel, yogurt-fennel pollen "curd"
fizzy, blood orange-chai sorbet

spice crusted duck, douglas fir-smoked pecan lacquer, truffle mash potatoes
hedgehog mushrooms, artichokes, crispy beets, cassis jus

cameo cows milk cheese, compressed asian pears, pain perdu
bourbon maple, maple gel

"ice cream"
bacon ice cream sandwich, graham cracker sablee wafers
bombolini, apricot-truffle marmalade, blood oranges, tangerines
truffle-honey bunches of oats milkshake

honey ganache bar, dove bar lollipop, cassis pears,
chocolate a'la taza, langue du chat, smoked chocolate sorbet

wild berry pates de fruits, salted caramels, hazelnut-mascarpone macaroon sandwiches
jasmine pots de creme spoons

This is all about the art, love and passion for cooking...and eating! This group came to dine...we came to cook! Each had their game face on..ready, anxious, waiting, hungry, passionate, heightened senses and desire. As chefs and cooks, when you have the opportunity to cook for another valued, noteworthy, respected and proven chef, it gets you amped. Stoked. On fire! Stimulated. Or at least it should. If it doesn't, then perhaps look into selling real estate or something dude! Here is a menu that just went down for a close friend...she rocks the pastry palette. She rocks period! Hoping J that you enjoyed it as much as we did cooking for you. Best...


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