![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IRMPDjBkUb1PZBEDTMDOK0ZgLrOXaMohG8ako1aCYQWmSJ2w5m9_Two0CZ8fGLxq74DFMjyV6XVUHf164zxQb0BwyudmwExYcGDly1N1uebHGL2f3SmZdzwvgRKlnGiOGg97b6pIJG7G/s400/lemoncurd+001.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNQPfm4YrbvaH_n4y7PjLOcy93OUf6OSAQGtSfDTm8z53YUioTz98UODL7yFH7beVcLJjDe6fszuY5cnSUDlEby3XcvPLyLc7KYcWV5kHL9J3ryVGkVhd0-WBJBhVJ6aNfAfschdz3AIb/s400/lemoncurd+013.jpg)
Meyer lemon "curd", caraway milk, frozen and burnt meringue, mustard greens and walnut "
dacquoise"
Raw sweet maine shrimp, wild ginger oil, angelica braised in apple juice, radish and chilled matsutake "cream"
Spiced bread with lamb liver
and an englishman!!
1 comment:
Welcome, Englishman, to the best restaurant in the country, bar none.
-- Robin & Jim (It's been a rough year, health- and business-wise; but our memories of Chilhowie sustain us, and we're getting ready to re-up. See you soon.)
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