pics of dishes old and new.

Duck w/ shiitake, onions, pickled turnip & black garlic.

Duck w/ fennel, fermented rutabega & mustards.

striped bass w/ carrot puree, heart of palm & a broken vinagrete of reduced carrot & red pepper juice and pine needle oil.

Pork loin wrapped in ham w/ turnips, crispy turnip greens, & cheddar soubise.

Pine mushrooms

It's no secret that the Nordic food movement has had a profound effect on me, mostly aesthetically, as a lot of ingredients they use up there are unique to their terroir, I hope to one day taste the flavors and produce that they have become so important and famous for. 

This is a salad of raw and extremely aromatic pine mushrooms ( matsutake) also some of the smallest I have ever seen, dried and grated olives and mustard leaves and a sauce made from Japanese mustard and tarragon oil. Very simple and very delicious. 

Foie gras, lemon curd.

Foie gras
lemon curd
lemon merengue ( methocel, egg white powder)
pain levain dusted in cocoa powder and yogurt powder
sorrel leaves
nasturtium flower

tuna & bone marrow

Tuna & bone marrow tartare
fermented zuchinni & fennel
fresh pickles
cured yolk
sorrel

Duck with beets

Duck breast
dried beet
roasted beets
smoked yogurt
pickled walnut
pickled onion

Octopus

Octopus escebeche
black garlic ink
romesco
mustard seed and leaves
turmeric
baby cucumber
tomato confit and flakes
succulents

Kampachi

So we just got a shipment of the most AMAZING, mind-blowing produce from the Chefs Garden,  most of the stuff we received, I have never physically held or tasted,  this is a dish with most of those things comprising it.

Raw Kampachi
oyster leaf
emerald crystal lettuce
samphire
baby cucumber with flower still attached
cucumber melon
pineapple tomatillo ( simply mind-blowing on its own)
horseradish
dill oil, clam, yuzu vinaigrette
mayonaise
lettuce drops