Service...

just a few shots of service in the here and the now...nothing over the top. nothing out of control(yet). nothing shy of just damn good times!

More Food for Thought...

Sea Bream in Three Represented Fashions...

Sake Steamed with Edamame/Crudo with Radishes & Golden Pea Tendrils

Broiled Collar in Pouch with Golden Caviar

An Intermezzo of Golden Beets...pickled, raw, and marinated

Here are some more shots of dishes inspired by various things. From the season to staff, from the chef's table to ingredients, from equipment to frame of mind...it all boils down to cooking from the heart. Enjoy!

Poached Foie Gras/Lardo Wrapped White Asparagus/Crispy Shallots/Bacon

Tobago Black Fin Tuna/Celery Root/Watermelon Radish/Crystal Lettuce/

Passion Fruit "Caviar"

Seared Squab/Diver Sea Scallop/White Asparagus/Parsnip/Micro Chives

New Inspirations part 2...

Napoleon of Yogurt and White Chocolate/Crisp Feuillatine/Pistachios/Blood Oranges/Honey-Orange Sorbet

Stuffed Saddle and Braised Neck of Spring Lamb

Creamy Parsnips/Oyster Mushrooms/Horseradish-Smoked Paprika Streusel/Onion Cuisson

Here is a second preview in our series of new thoughts and inspirations of the moment. Not necessarily in order, in preference, or even at the top of our list of great dishes, yet more so and importantly a progression and investment of time and thought in our forward movement of cooking. This is for us to simply document our steps and thoughts as we look at food in various ways, and it is that process that I hope to perhaps in some small way inspire others as they read this site.

Croustillant du Jour/Potato/Leeks/Yogurt/Hot Smoked Salmon

Japanese Sea Bream/French Horn Mushrooms/Duck Prosciutto/Malloreddus/Pinot Noir

Squab/Scallop/Oxtail Ravioli/Melted Leeks/Shallot Essence/Potato

Foie Gras Torchon/Frisee/Figs Gelee/Creme Fraiche/Fleur de Sel

"Croque Madame"

Inspirations of Late...

Seared Foie Gras/Charred Pink Lady Apples/Vanilla Sponge/Salted Caramel Powder/Saba

A Degustation of Spring Lamb...

Alex's rendition of an Assiette

This will be one of a multi-part series, as Alex, one of our great sous chef's, has recently purchased a new camera and it has enabled us to take much more of an advantage, and inspire us to take more shots of our food at the height of the moment. The climax of the dishes' entrance into the world as it's own...right before consumption! Here are some of the new ideas and inspirations we are dabbling in currently...enjoy!

Galantine of Duck/Foie Gras/Cherries/Reisling Gelee/Micro Crystal Lettuce/Honey Creme Fraiche

Wild Black Fin Tuna/Mango/Baby Coconuts/Fennel/Red Onions/Mango Coulis

Ahi Tuna & Scallop/Oyster/Golden Trout Roe/Tartare/Beignet

Braised Bison Short Rib/Horseradish Potato Napoleon/Braised Cabbage/House Cured Bacon/Roasted Portobellos/Syrah Cuisson