"Queso & Chocolate"
Chocolate a'la Taza, Buneulos, Manchego and Bruleed Nectarine, Olive Syrup, Olive Brittle
Lemon Verbena Ice Cream and Olive Oil Chocolate
Duck Prosciutto and Wild Boar Landjager(all made in house)
with Artisan Cheeses, Nuts, Mustards and Jams
here are a couple shots of dishes put together over the last couple days. One for a chef's table (ahi) and the other for a sort of Oktoberfest sort of inspiration (and based upon our award winning salumi) see post at cuisinierskitchen.
Seared Ahi Tuna, Penn Cove Select Oysters, Tomatoes, Fennel
Sesame-Soy Aioli, Papaya Jus, Sweet Cicely
Salmon Two Ways/Cauliflower Puree/Konbu/Dill Powder/Golden Caviar
Grilled Matsutake Mushrooms over Douglas Fir/Pine Nuts/Mayonnaise/Bamboo Bed
Lemon Brulee/Raspberries/EVOO Gelato/Lemon Jus
Savory White Chocolate/American Sturgeon Caviar/Beet Powder
a vegan dish...
roasted whole abalone mushroom/artichoke/pickled heirloom tomatoes/"raw roll" of garden vegetables/black sesame essence/pea puree
3 shades of duck...
House Cured Duck Ham/Seared Foie Gras/Poached Wooley Farms Duck Egg Yolk
Sugar & Salted Hazelnuts/Fresh Lettuces/Pedro Ximenez
just canned local cherries...mmmm!
Spiced Duck/Fava Beans/Quinoa/Almonds/Cherry Jus
Pan Roasted New York Strip "Bites"
Caramelized Onions, Morels, Truffled Mashed Potatoes
Spiced Crusted Moularde Duck
Quinoa, Peas, Plum Relish, Porcini, Grains of Paradise, Black Pepper Essence
Syrah Braised "Painted Hills" Shortribs
Anson Mills Grits, Artichoke-Corn Salad, Sweet Corn Coulis, Argan Oil
Ruby Grapefruit Gratin/Spiced Banana Sponge/Salted Macadamia Nut Crumble/
Stuffed Brioche "Griddle Toast"...
House Preserved Black Mission Figs/Maple Crema/Pistachios