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

chorizo bouillon

chorizo bouillon, manchego, sherry, egg yolk, cuttlefish

a variation of the dish posted on 10.29, in the works for the mccrady's dinner...

bbq...

barbequed pork shoulder in the style of Andoni... inspired by North Carolina bbq

bouchot mussels

chilled bouchot mussels with classic flavors

crab apple

crab apple, caramelized pudding, caraway seed tempura, oats

salmon & pickled oyster

salmon & pickled oyster with touches of smoke

Hungarian cherry pepper, bacon, bonito, charcoal

First we lightly grill the salmon on one side over a wood fire for some caramelization and a little smoke. We then put the salmon in an aromatic steamer and place the steamer in our c-vap held at 67 degrees C. That way we get the best of both worlds- flavor, texture, moisture- while retaining most of the color. We wrap the pickled oyster in lardo and wasabi, and the broth is smoked lemon....

09.06.08

A special 22 course tasting with foie gras and caviar... Here's the menu- next time we'll remember to take pictures!

duck

a little trick Grant taught me...

chocolate sponge

chocolate sponge, opal basil, olive oil, grapefruit