Wednesday, November 4, 2009

New thoughts...coming soon? pics as well

Crispy Lake Superior Whitefish
Sous vide pan roasted sweet pearl onions, warm grapes, hydroponic mache, pickled hen of the woods/honshemeji mushrooms, Celeriac puree, brown butter powder, port molasses syrup

Seared U-10 Diver Scallops
Cauliflower Couscous(Grated cauli flower, lemon zest, pine nuts, fine herbs, butter), Chorizo sherry emulsion, heirloom tomatoes, mint/thai basil fluid gel.

Pork Tenderloin "Jamon and Melon"
Parsnip Coulis, Compressed Melons, Basil, Pancetta Jam, Pork Fig Glace

"Fish N' Chips"
Crispy Exotic Snapper, Pomme puree, Fingerling BBQ potato coin "chips", Malt Pear Vinegar Gastrique, Pickled Brussels

Heirloom Tomato "Poke"
Heirloom Tomatoes, Olive Oil, Aerated Mozzarella, Sherry Gel, Basil Blanket, Brioche Croutons

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