Just a few more good dishes, comprised of the fresh, fall ingredients procured as late. Interesting how something inside just clicks and makes the change to a different time of year, a cooler climate and a more intimate relationship with food. What a fun time to be a chef...and a diner!
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pan roasted sea scallop, truffles, pumpkin gnocchi, house cured spala
salsify, porcini |
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spice rubbed duck breast, cassis remoulade, apple-celery-walnut salad
arugula, walnut powder, pedro ximenez dressing |
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seared foie gras, curried golden raisin sauce, "3 pickled berries"
smoked pecan crumble, savory gingersnap, elderberry vinaigrette |
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syrah and hibiscus braised bison short rib, roasted heirloom garlic
baby turnips glace, roasted porcini mushrooms, celery root, black peppercorn essence |
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