Dinner for Sunday May 2, 2010

 

1st course – chilled pea soup, king crab leg, truffle oil

 

2nd course – salmon tartare, lemon jam, chives, olive oil, pommes guafrette

 

3rd course – goat cheese, chive and lemon ravioli, rainbow chard, vegetable broth

 

4th course – littleneck clams, Spanish chorizo, lemon confit, pine nuts, parsley

 

5th course – braised lamb shank, piquillo pepper and asparagus risotto, shaved Cordobes cheese, lamb  jus 

 

6th course – strawberry crepes, rhubarb compote, cream, mint

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4 thoughts on “Dinner for Sunday May 2, 2010

  1. I haven’t thought about it too much, though it looks like I’ll be making something Sunday morning for Mother’s Day.

  2. Yep. This was better than what you had though: no bitterness from the rind, replaced with the lemon confit, or really just preserved lemon (which by the way is a great ingredient to have on hand and something you should consider for yourself).

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