copper river king salmon bely, farmers white asparagustogarashi creme fraiche, heart of palm
morel stuffed saddle of rabbit, morels, fried duck egg yolkfarmers asparagus, truffles
salt steamed halibut, ramp puree, lemon potatoes, peas, red wine sauce
asparagus terrine, goat cheese, prosciutto, white asparagus saladwood sorrel, pedro ximenez dressing
seared foie gras, rhubarb puree, rhubarb napoleon, hazelnuts, maple
coffee crusted lamb, fennel, peas, quince conservesome dishes to ponder...have neglected this sight for a while..time to man up and bring something to the table. Lots has transpired since the last post...and they are all on the main site of http://www.cuisinierskitchen.blogspot.com/
