Chef's Table Passions...

hazelnut & garlic crusted soft shell crab

pea pancake, ramps, creamed nettles, honshimejii, pea jus, black garlic

scallop & foie gras, peanut butter pesto, cacao nibs

rhubarb, concord grape gastric

white asparagus salad, white asparagus gelato, micro cilantro

cara cara oranges, shiitake chips, citrus dressing, olive oil powder

seared scallop & foie gras...alternate version

crispy brioche, poached rhubarb

searing the foie...mmmmmm!

a few random pixels of passion...snapped off in-between plating and serving. All just pieces of the greater sum of its parts. Good times!