Hodge Part 1...

~poached~
maine lobster, yellow taxi tomato,american sturgeon caviar, basil gel
elderflower-champagne-yuzu sabayon

~broiled~
mussels, clams, apple, chorizo, peanuts, chickpea puree, streusel
~grilled~
lobster mushrooms, monkfish, corn shoots, beets, hazelnuts, micro arugula

~marinated & pickled~
radishes, mexican cucumbers, tomato hearts, smoked lobster, golden beets
lehua honey gel, tomato sorbet, lobster oil

~sauteed~
sauteed diver scallop, house bacon, bulls blood, australian truffles, pears
root beer reduction, pedro ximenez

~bruleed~
seared foie gras, nectarines, candied walnuts, whipped blackberry, coffee sugar brulee

~roasted~
pan roasted squab, brown butter potatoes, garlic chips, huckleberries
farro "grapenuts", tasso spiced carrots, syrah sauce

~frozen~
chanterelles, savory brisket ice cream, charred corn, brisket spices, brisket oil

~sous vide~
lamb tenderloin, caramelized fennel, artichoke relish, eggplant caviar, black garlic, argan
~braised~
braised veal cheek sandwich, polenta, brioche, caramelized garlic, apples, aioli
house curry cous cous, beans, figs, almonds, curry oil

~compressed~
compressed watermelon, peaches, tomato, burrata, purple basil, prosciutto,
honeydew melon vinegar dressing

~smoked~
smoked ice cream, corn, corn pudding, blackberries, chocolate gel, chocolate torte
~baked~
coulant(mia), caramelized bananas, caramel, anise hyssop ice cream

Enter-a vision of taste...more than 30 courses encompassed at the chefs table for a special diner who appreciates fine cooking, intriguing preparations and interesting presentations, but above all...good food and exceptional flavor! He inspires me to cook, to create, to explore. We should all be so lucky to have such a dining guest for our inspiration!