Baby Beets

Roasted Baby Beet Salad with Goat Cheese, Filberts, Mache, Walnut and Sherry Vinaigrette.

Wild Stripped Bass Tartare

Wild Stripped Bass Tartare with Ginger, Arugula and Tomatoes. We used a ginger oil combined with jalapeno, mint and lemon juice to marinate the bass. Salad on top is dressed with Mache, Frisee and an aoili made from Harissa and fresh Lemon.

Scallops

Roasted Sea Scallops with Sunchoke and Lemon. We made the Sunchoke three ways. Puree, Chip and Sauce with White Truffle, sauteed watercress and mache.

Wild Bass

Wild Bass with Bok Choy and Carrots. We infused 1/2 the carrot's glazed with cardamom and sugar with Lecithin. The other half went through the vita prep.

Cod

Roasted Cod with Smoked Cauliflower, Arugula and Truffles. We smoked the cauliflower on very low heat to retain color, puree'd in vita prep and seasoned. Veal jus reduced with black truffle peelings and thyme for the sauce.

Loup de Mer

New Loup Prep. Shaved Fennel, Tomato Confit, Fennel Pollen and Fonds. Meyer Lemon, Olive Oil and Fleur de Sel. Probably going to be our new spring bass prep.

Spring 2008

Foe Gras Torcheon with Strawberries
Roasted Duck Breast with Yogurt and Cucumbers
Veal Breast with Apples
Leg of Lamb with dill and polenta
Sea Scallops with Caviar and Celery Root
Skirt Steak with Chanterelle, pickled ramp and bernaise
Lobster Raviolli with Saffron and Fennel
Prok with Asparagus, Baby Carrots and Caramel
Loup de Mer with Fennel and Fonds