-king crab with brussels sprouts, pear and powdered sourkraut

-sablefish and sweet potatoe brandade with shrimp braised onions, pickled cranberries and turmeric

-braised shortrib with parsely root, grapefruit, elderflower and red wine

-roasted lamb loin with salsify, fried lentils, licorice root and smoked olives

butternut squash and ricotta tart with black trumpet mushrooms, wakame and quinoa

new dishes for the fall after the long summer.

-octopus confit with tuscan kale, celery root, blood orange and osetra

-crispy suckling pig with cormandel oysters, fall giardinaire, sunchoke and hazelnuts

-aged pekin duck breast with chestnuts, onion sioubise, golden beets and munich malt

-braised iberico collar with charred leek, roasted turnips, quince and black truffle

garbanzo and fennel soup with falafel, caramelized egg yolk, pickled asian pear and sumac.

peanut crusted sardine with green curry, pickled kohlrabi and orange pippen apple

more to come later this week.

-roasted chicken leg with sausage, cauliflower, maitake mushroom, kaffir lime, grapes and applewood broth

-roasted lamb saddle with pistachio polenta, fennel, honeydew

and buttermilk ricotta

a dish from pat fahy and his team.

-grilled peach pavlova with farro ice cream, sophie ale and peach leaf custard

-zuchinni gazpacho with sepia, charred tropea onions, white sesame and gold zuchinni churros

-coffee cured fluke tartare with lemon cucumber, puffed saffron and sourdough bread puree

-pate of barbequed duck liver with green tomato, watermelon,

duck skin mayonaisse and white bread

- sauteed skate wing with eggplant confit, white peaches, peach molasses and chamomille

-charred waygu tri-tip with artichokes barigoule, figs, 'sprouting' granola and cassia bud

new dishes

-ricotta-parmesean dumplings, aparagus, whole wheat, cured egg yolk and mustard

-roasted foie gras, charred green garlic, black garlic, green strawberries and shrimp salt

-wood grilled sturgeon and garlic braised snails, napa cabbage and smoked fresh pickles

come and get 'em

our latest wine dinner was for austin hope.

-tempura softshell crab with lillet stewed apricots, waterchestnuts, snowpeas and beer vinegar

-poached bone marrow with spring onions and lime, tamrind-bee pollen and miners lettuce

-aged peking duck with foie gras, green strawberries, strawberry and crispy black garlic

-suckling bacon porkchop and roasted shoulder with 'wood' potatoes, caviar and green almonds

tempura soft shell crab, edemame, honey tofu pudding, yuba, soy butterscotch and lovage

CONGRATS MIKE!

for winning food and wine best new chefs 2010.

grilled octopus with miners letuce, ramp green goddess, sweet pickled ramps, malted cream and crispy red onions

new dishes

the new season is almost here and were very excited about the amazing amount of produce, fish and meat that we are going to be able to get. these are our first new dishes of spring.

-ahi seared on la plancha with green garbanzos, picholine olives, smoked buttermilk

and candied wild rice

-roasted black bass with green papaya, dandilion greens, crispy shortrib, walnuts and charred beef vinegarette

-lamb saddle with white asparagus, spring pea falafel and vermouth fromage blanc

-roasted beef chuck tail and bone marrow with pickled cippolini onions, caraway-yeast crumble, chickweed and pomegranate molasses

valentines

for the special holiday we did a tasting menu with some new dishes of foods that we feel evoke the feelings of love and romance.
-cured hiramasa with white vermouth yogurt, ginger mignonette and pink peppercorn

-slow cooked arctic char with smashed beets, grapefruit, corriander and whipped rose water

the art

tonight we had an artist dinner featuring people within the company. there were several different mediums shown, all completely different (some amazing jewelry was shown but i wasn't able to take photos of it). mike and i drew great inspiration from all the works and crafted a menu around them (below).

the menu

-smoked celery root soup, warmed oyster, whiskey braised pineapple and celery

-roasted squab, chickpeas, frisee, finger limes and black sesame tahini

-braised pork cheek and confit octopus, fennel and black pickled ginger

-seared waygu chuck, honey braised chipolinni onions, hijiki and pomegranate

-malt cake, whipped cupuacu, banana and vanilla ice cream

new foie gras dish

foie gras tourchon, whiskey sponge cake, puffed barley, crystalized maple and sage

our mangalitsa pig tasting menu.

-chorizo macaroon and pine cured ham

-whipped lardo, winter radishes, sea beans, sorrel and celery leaf, aged sherry vinager

-testa tortellini, hominy, pozole consomme

-braised ham, slow cooked egg yolk in bread crumbs, black garlic jam and red eye gravy

-choucroute of blood sausage, braised rib and bacon

-roasted sirloin, 'apple pie' and salted plums

-satsuma sorbet with Katsman's coppa and saba

-pineapple tartine, ham hock ice cream and caramel

-malted pork skin and bacon caramel chocolate petit fours

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