razor clam ceviche

underneath is a frozen slush of clam juice flavored with sake, mint, garlic and fresh yuzu juice.

King crab

The idea for this dish was create a look of minimalism but in fact something quite complex in flavor. We've taken the crab back to its natural surroundings...sort of. The crab is dressed with meyer lemon oil and salt. The slushy ice is young coconut water cold steeped with geranium, lemon verbena, culantro, lemongrass, chile, meyer lemon juice and rose water. Frozen coconut "snow"

apple and foie gras

Varieities of grapes

Ocamare chocolate

Further experiments with pickling lime.

Cranberry beans

end of summer's herbs lettuces, flowers and vegetables

Rose

"Uni of banana"

Working on a dish for an upcoming event we need to down size an existing dish...crab with onions, uni, brown butter, chanterelle mushrooms, lime and banana. The more we play with lime pickle the more interesting results we uncover. Like Andoni's sunchoke that creates a crab like affect the banana has made its own "uni" if you will. We are then left with a skin of banana. Here we just rolled it around some crab for a platform to show off the shape. Now if only I could find orange bananas.

Chocolate

Stones

Blueberry

100% corn

The base of the dish is corn cob stock...gelled. Next to that a popcorn polenta, crispy pig tail and a basil infused toffee. A tuile is made from the pork tail stock... fried in a teflon pan until crispy. Lardo and milk skin are draped over the polenta and corn kernels. Cruze dairy buttermilk is then poured table side.....not pictured here.

cherry soup with "almond bread" and sardine

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