April 27, 2012 – seven courses

Succotash of black eyed peas, roasted cherry tomatoes, roasted corn, fennel puree, tarragon vinaigrette, buckwheat lettuce


Butter poached shrimp, warm crab salad with tarragon and mint, fiddlehead ferns, radish, lemon confit, orange and vanilla beurre monte


Sea scallops, proscuitto and potato foam, fava beans, pickled ramps, pimenton


"Pho" with duck broth, pickled daikon, English cucumber, chive flower, Thai basil


Pork belly, piquillo confit with preserved orange, grits, crispy brussells sprouts, jus


Sweetbreads, puff pastry, roasted parsnip puree, asparagus, oyster mushrooms, beef and madeira jus


Strawberries with almond cookies, creme fraiche, basil, balsamic


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s