Wednesday, November 11, 2009
Wagyu Beef, White Truffle, Scallion
Elements of this dish include:
Grilled Wagyu Beef Ribeye
White Truffle Creme Caramel
Sicilian Pistachio Puree
Grilled Beef Fat Confit Potatoes
Sicilian Pistachio
Truffle-Grilled Beef Fat Vinaigrette
Sliced White Truffle
Black Truffle Pieces
Carbonated Grapes
Scallion Puree
Scallions
Monday, November 9, 2009
Potato Gnocchi, 5 Supporting Herbs, Queen Anne's Lace
Saturday, November 7, 2009
Beets, Strawberries, Black Garlic, Red Sorrel
Elements of this dish include:
Red and Gold Beets, Roasted
Candy Striped Beets, Raw and Shaved
Champagne Ice Beets, Raw and Shaved
Hazelnut Oil Powder
Roasted and Ground Hazelnuts
Sherry Vinegar Pate de Fruit
Candied and Salted Hazelnuts
Black Garlic Puree
Red Beet Puree Frozen in Nitrogen
Golden Beet Sorbet
Fleur de Sel
Freeze Dried Strawberries
Fresh Strawberries
Red Sorrel
Beet Stem Marmalade
White Pumpkin, Bitter Chocolate, Finger Limes, Purslane
Elements of this dish include:
Bitter Chocolate in the form of a soft Ganache
Fried and Salted Pumpkin Seeds
Compressed Apples
Baby Lady Apples
Finger Limes
Duck Confit
Brioche Bread fried in Duck Fat
Crispy Duck Confit Skin
Pumpkin Chips
Puffed Spice Cracker
Purslane
Golden Purslane
Pumpkin Leaf
Pumpkin Oil
White Pumpkin Soup Poured Table-side
Friday, November 6, 2009
Concord Grape, Raisin, Crispy, Wild Lemon Balm
Elements of this dish include:
Concord Grape Custard
House-made Concord Grape Raisins
Freeze Dried Grapes
Wild Lemon Balm
It is a semi-sweet transitional course from the savory world. After the custard is set, we build the dish and place it under vacuum. When the guest open the jar it "pops" like a jelly jar.
Cassia Bud, Tropical Notes, African Blue Basil
Subscribe to:
Posts (Atom)