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spring 2013
First heirloom carrots- salt roasted, miner's lettuce, pistachio, olive, lavender vinaigrette
"chicken noodle soup"- chicken veloute, chicken "noodle," mirepoix, truffle crouton, herbs
“risotto” - yukon potato, leek, truffle, morels, fiddleheads, ramp pesto
foie gras – miso cured grilled black sesame crumble, umeboshi, pickled asian pear, miso pear butter
Second
kohlrabi- Swan Creek Farm egg, Werp Farm root vegetables, spinach, kohlrabi crouton
stonington lobster – pommes dauphine, arancini, black trumpet mushroom, sour cream pastry, carrots, cippolini, bisque
wagyu beef- tri-tip, horseradish parsnip puree, herb pudding, lemon spoonbread, mushroom conserva
wild striped bass- caponata, squid ink vinaigrette, cauliflower espuma, cuttlefish noodles, manilla clams
Scallop- rutabaga, kale puff grains, smoked fume sponge, squab consomme
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