fresh

Braised Veal Breast

Braised Veal Breast with Crispy Polenta. This week we worked with veal breast in a different way. Off the bone, pressed and cut into rounds on top of crisp polenta. 6 cups stock, 5 cups water, chive, butter and marscapone. Sauteed' leeks with champagne.

Bass

Striped Bass with Idaho Potatoes and Scallions. Dressing is fresh tarragon, meyer lemon juice and zest, green peppercorns, olive oil and honey.

Veal Breast

Braised Veal Breast with Baby Bok Choy and Thyme. Instead of braising and breaking down the breast we decided to roll with it whole. Going to do the same tonight. The veal is braised in thyme, white wine, apple juice, veal stock and mire poix. Baby Bok Choy, Idaho potatoes and fresh thyme.

Foie Gras

Seared Hudson Valley Foie Gras with Fennel, Grapefruit and Brioche. We had some nice ruby red grapfruit and wanted to pair that with foie gras. Half of the grapfruit's were juiced and then reduced with champagne vinegar and sugar, emulisified with butter to flatten out the bitterness. The other half were made into supremes and rind. The dish is flavored with fennel pollen, zest of grapefruit and fleur de sel.