staging of my trio of amuse for guest chef dinner at Crush...
flame torched hiramasa, sweet potato, coconut, gingered carrots, bacona handful of dishes cooked here and there, served to those that are passionate about eating and ingredients and by those that are passionate and determined about cooking! Enjoy...
lamb sous vide, shallot jam, truffled celery root, turnips
raw kushi oyster, champagne-raspberry gelee, sturgeon caviar, yuzu-elderflower drizzle
roasted bison
mica's pear soup amuse, pork belly-pear lollipop
ahi tuna salad with mango and heart of palm
beef short rib-horseradish terrine
chilled moularde duck salad, truffled vegetables, walnuts, fig-walnut dressing
australian hiramasa
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