More dishes...these handful were during a run of cool ingredients that we had that we were having fun with in various ways...Taste...Flavor...Texture...Composition...Evolution...
Creation...Renditions...Revisitations...Recollections... all in a days work.
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maine lobster, local asparagus, asparagus bread, wood sorrel, yogurt creme fraiche
truffles |
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marcona almond crusted wild boar loin
carrot nettles, morels, glazed carrots, celery root pudding, tripe-truffle-onion ragout
banyuls-blackberry essence |
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| honey bunches of oats crusted chicken bites, spicy buttermilk drizzle |
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grilled kona kampachi, peas, heart of palm, honshimejii mushrooms
ramps, purple potatoes, ramp oil-carrot juice-pineapple "vinaigrette" |
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seared foie gras, rhubarb gelee, chocolate, poached rhubarb, apricot conserve
celery-hazelnut salad, fig infused balsamic |
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wild boar sous vide, green garbanzo beans, olives, nettle pesto,
oxtail-tripe stew, fava risotto, green apple mustard sauce |
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