Soup: Celery Bisque with Porcini oil, Orange zest.App: Rabbit 3 ways: Rabbit Rillettes with toast points, Rabbit Streudle with aged Balsamic, Rabbit and Mach Salad with Orange-Chervil dressing
Entree: Seared Genuine American Red Snapper over Chef's Garden Ice Spinach, next to a tart of Chipollini onions and Yellowfoot Mushrooms, finished with a Apple-rosemary emulsion.
Foie Gras is seared, over truffle celery root puree, pickled cherries, dusted with pistachio and fleur de sel
Not a special, but just because i caught a nice picture:
Tempura smoked Quail, Granny Smith Apple emulsion,
and Walnut-brandy butter.
No comments:
Post a Comment