Parsnip candy

scrambled egg mousse

Thai green curry with beef...heirloom pippin apple from Foggy Ridge Cider

Aerated milk chocolate mousse dipped in green curry anglaise then frozen in liquid nitrogen, pippin apple sorbet is spun, frozen in liquid nitrogen then powdered. Frozen powdered peanut, frozen powdered beef fat, cumin seed, mace, tamarind. Basil, cilantro and mint are frosted in lime sugar. Another beef dessert...sorry;)

quince charlotte

63 degree egg yolk "ice cream"....50 yolks per gallon.

"caramelized onion" with egg yolk

Rib of beef

Looking ahead...the frozen lake

A palate cleanser of frozen lychee juice. the liquid has a touch of xanthan and its own sugar to allow the ice to be palatable when frozen.

chocolate cake

Aerated chocolate cake...no siphon...no cryovac machine..the moisture level and texture of this cake is unreal!

powdered chocolates

lamb neck

slow roasted peach

o toro

what is simplistic in appearance is actually quit complicated...
the toro is lightly pickled for 3 min...then gently smoked over tea leaves.
once smoked it is charred on the "plancha" and brushed with a very minimal amount of white soy.
we make a stock out of the bones with a little shellfish added and reduce to a gelatinous consistency. right before it's served we add the stock in a tea pot along with a small amount of tea and lemon verbena...it is lightly steeped...only the time from the kitchen to the table...30sec. you have fat, acid, caramel, char..almost bitterness if you will, gelatin, smoke, wettness, herbal notes and a light saltiness in a dish that appears to be very simple.

mountains

squash seeds with caper gelee

the pulp left from the tomatoes are cooked in olive oil and vanilla seed...poured tableside

gazpacho of fruits and vegetables

squash, plum, tomato, cucumber, cherry, almond, strawberry, beet, watermelon rind, currants, sorrel, lemon thyme, autumn olive berry, peach, zucchini

peach

this is the practice run...tomorrow refined!....but still organic
we've taken the liquid sable idea one step furter by adding it to liquid nitrogen and powdering it. the high fat content turns it back to puree in the mouth. the second powder is a peach crostada that we puree with the liquid from the peaches cooked in the gastrovac. it is also dropped in and frozen on the outside for a coulant effect. bergamont tea ice cream, maca, red bell pepper mousse and citrus marigold

tomatoes

dried tomatoes, an ice cream in the style of cajeta...made with okinawan black sugar caramel and local goat cheese, goats milk, young almond, macadamia, citrus zests

peekytoe crab

crab lightly dressed with hazelnut oil, a mayonnaise of beet, celery root ice cream, floral and herbal accents

John Dory

Hamachi

Yeast sponge cake

Razor clam

razor clam with its essence...sea urchin fish sauce

purple mountains

"purple mountains"

latte, anise seed, black sesame, yogurt

tea smoked loup de mer
sweet shrimp consommé, water chestnut,

“bird’s nest,” lime

This dish is based around the flavors of China... the idea is to create a very light version of Chinese food. The fish is pickled for 10 minutes, lightly tea smoked then finished in the cvap. We really enjoy the texture of the gelatinous skin.

new pumpernickel

pumpernickel, soft chocolate, sekel pear, crispy sangria

cold smoked chocolate

cold smoked chocolate, carrot, indian curry,

coriander, coconut, mint

dry aged ribeye of beef, cauliflower, licorice,

marrow, maiitake mushroom, toasted cereals