Tuna "Prime Rib" we did for a feasting menu.
salad of compressed melons, cucumber , puffed rice & avocado, the cantaloupe is actually sorbet. its dressed with buttermilk & dill oil.
Poached Halibut w/ onions, fennel puree & chantrelles foraged by our team. red wine.
Sashimi or bream, nori jelly, sea bean, seaweed salad ice & fried sushi rice ball. served in heart of palm. A collaboration between myself and my co sous chef anthony wells, he has moved on now, but him and I came together to cook really great food and complimented each other's cooking styles very well .
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