Monday, April 19, 2010

Spring Tasting Menu @ L2O

Amuse: Ocean Trout
House Churned Butter
 
 House made Baguette, Asiago Bread
 
 2nd Amuse: Kanpachi Cheeks
1st Course: Medai, Ume, Sudachi, Fried Garlic
2nd Course: Tuna "Taccito", Freeze Dried Corn, Cucumber, Salsa Verde
3rd Course: Homemade Tofu, Miso Broth
4th Course: Fluke Green Dressing, Tapioca, Summer Roll
5th Course: Diver Scallop, Cauliflower, Vanilla, Passion Fruit
6th Course: Tai Snapper, Deconstructed Green Curry
7th Course: Peekytoe Crab, Foie Gras Bubbles
8th Course: Beef Short Rib, Ramps, Basil Vin.
9th Course: Steelhead Salmon, Baked in Clay, North African Spices, Grits, Date
10th Course: Pork Belly, Textures of Potato, Truffle Sauce
11th Course: Olive Oil Chocolate Ganache, Freeze Dried Soy Powder
12th Course: Kaffir Lime Mousse, Nitrogen Frozen Coconut, Pineapple
13th Course: Raspberry Caviar, Gold, Yuzu Consomme, Honey Sorbet, White Chocolate Tuile
14th Course: Peanut Butter Souffle
Finishing Touches
Thank you Laurent Gras and L2O for a wonderful meal...

1 comment:

  1. all that seafood sounds amazing. it looks great too!

    ReplyDelete