lamb loin........a work in progress

Strawberries & artichokes

angelica and yarrow were added.

Strawberries

Foie gras royale

softshell crab

kusshi oysters

The oysters are treated differently...one oyster is wrapped in lemon, one seasoned with black pepper and candied ginger, the last gelled in its own juice. Daikon radish cream is poured tableside.

Rhubarb

More rain!

"Risotto" of squid

Dairyless "risotto" of squid

Kobe beef tongue

Foie gras

We had a gentleman requesting copious amounts of foie gras tonight....as much as I wanted to do flavors that were "outside the box" I couldn't help my love of the classics with foie gras ...black truffle ice cream, powdered pippin apple sorbet, hazelnut, long pepper, broken crostada and Foggy Ridge's apple brandy. My good friend Curtis Duffy has a dish called caviar-traditional..untraditional....I suppose this dish could fall under that title.

oyster

scallop

smoked egg yolk ravioli

Instead of a turn over style ravioli we went for the more "traditional look"...the ravioli skin and filling are 100% egg yolk. Only the filling is lightly smoked. Ham & bonito consomme.

Egg dinner

Aerated & frozen egg yolk ice cream, passionfruit, nutmeg, coffee, yogurt, lime

These are some of the egg preparations tonight...

Aerated and frozen egg yolk custard

flourless egg yolk ravioli...and hydrocolloid less with ham bouillon

scrambled egg mousse

pickled and smoked egg

egg custard infused with tea and lemon thyme

flourless and potatoless egg yolk gnocchi

smoked 63 degree egg yolk

puffed egg white

raw

passion fruit & lime curd

aerated angelfood cake

meringue.....the list could go on but we had to fit this in 5 courses.

coral

a work in progress...

starting our day

we have had some requests to see our kitchen....this is some of it.

Parsnip candy

scrambled egg mousse