Last night we served some folks who wanted to eat. These are our antics. Now, it is time to get breakfast ready for them.
– Vinegar Martini: spruce, black walnut, noble sour vinegar
– Grilled Potato Ice Cream: smoked wild char roe, golden purslane, chives
– Tuna: comte, red ribbon sorrel, onion syrup
– Madagascar Prawn: clear buttermilk, celery leaves, brittle curried cashews
– Beer Battered Cuttlefish: Thai basil, liquid chorizo, yuzu disk
– Mozzarella Yuba: ginger-scallion, passionfruit, ground olive gomasio
– Sunflower Seed Risotto: jumbo lump crabmeat, matsutake mushrooms, fiore sardo
– Warmed King Salmon: pistachio cotton candy, watercress, jalapeno-apple dressing
– Petrale Sole: foie gras bacon, woodear mushrooms, membrillo-tomolive
– Turbot: tamarind cavatelli, olive leaf arugula, black radish
– Potato Gnocchi: foie gras consommé, red mustard, argan oil
– Slow Cooked Pork Tenderloin: butternut squash, marinated leeks, olive caramel
– Braised Lamb Neck: whipped baked potato, young marjoram, roasting jus
– Hangar Steak of Grass Fed Beef: hollandaise sheet, preserved Perigord truffles, broccoli florets
– Fourme d’Ambert: smoked Dr Pepper, chorizo poached pear, epazote
– Hot Cheesecake Ice Cream: port melon condiment, grains of paradise
– Artichoke Cake: blis elixir, rose water panna cotta
– Valrhona Chocolate Brownie: parsnip ribbon and ice cream, tart cherry-kola nut
– Coffee and Biscotti as bubble tea
About the Author
