All That Remains...

A reference to a current metal bands name...a proclamation about the end of a circumstance or event...or perhaps...the substance which is left after something is finished, such as a magnificent meal. In this case of a tasting menu, it is the photos, memories and visions left behind by the crue and I. We plan and procure, we create and we craft, we execute and we cook, we converse and we clean. In the end, it doesn't even matter what we have done in the past, the successes of our history or what we intend to do in the future. It is about what we have just accomplished and what our guests thought about the experience. We are merely and only as good as our last meal. Sure it matters what we think about ourselves as we tend to be much more critical about our work than perhaps those of our guests. Hell, even on my best dishes or meals that have garnered the highest of accolades have I found my many flaws and been unsatisfied of what I had done. That is what is called a perfectionist. Always seeking, never achieving. Another story. Here are some of the dishes recently crafted. They were tasty, flavorful, exciting, and inspiring. All that remains...the quest and search for that next nirvana.
poached shigoku oyster, rhubarb gelee, cara cara orange, fennel
radishes, lemon oil, american sturgeon caviar

asparagus-lobster salad, truffles, asparagus bread, white asparagus gelato
farmer arugula, maple-bourbon vinaigrette

seared almond crusted foie gras, apple-duck-celery salad, viognier gel
grains of paradise laced rhubarb, olive oil-chocolate caramel, nibs

plancha grilled copper river sockeye salmon belly, kumquats
chive blossom-chive-yuzu aioli

sous vide wild boar loin, garbanzo-olive-almond tapenade, saba potatoes
garlic nettles, morels, fava bean pancake, green apple mustard sauce, brown butter

coconut gel, blueberries, roasted pineapple, toasted coconut, lemon balm ice

seared fluke, quinoa, ramps, morels, peas, pea jus, meyer lemon olive oil

foie gras, alternate presentation

pistachio & saba crusted lamb loin, romesco potatoes
mushroom nettles, baby scarlet turnips, king trumpet mushrooms
garbanzo-parsley-lemon salad, spruce jus


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