Foie Gras

Foie Gras Torcheon with Brown Butter and Apple Cider. Julio made the foam with Lecithin and brown butter infused with sage and thyme.

Tuna with Truffled Honey and Baby Vegetables

Baby Vegetables

Inspiration from South Carolina, they are doing amazing things down there. Vegetable salads fresh from their fields, I am jealous. Makes me miss the country. Working with what we have here in the city for now, but spring and summer time will definitly give me a chance to make this a dish that is permenantly on our menu. Fresh Raw/Marinated/Braised Baby Vegetables with Carrot Greens and Vegetable Juice.

Raisins and Mustard continued

Roasted Beef Tenderloin with Cauliflower, Mustard Seeds and Raisin. Sauce was finished today with red wine, shallots, thyme, veal stock reduction. This is the beggining of a new sauce prep for the restaurant.

Raisins and Mustard

Sea Scallops

Seared Scallops with Meyer Lemon and Fennel. This is the base for what we are going to do tonight with the crab salad. Granny Smith Apples, Orange Zest, Sea Salt, Fennel Pollen and "oil" "Fine" herbs.

"Caramel Sauce"

6 Shallots
8 Cloves Garlic
4 TB Ginger
1 Gallon Chicken Stock
6 Cup Sugar
7 TB Red Wine Vinegar
3/4 Cup Soy Suace
1/2 Cup Dijon Mustard
Reduce by 1/4

Foie Gras

Seared Hudson Valley Foie Gras with Orange and Liqourice. The orange is a reduction of corriander and orange juice. Balsamic Reduction, Sea Salt and Fresh Herbs.

Thanksgiving

Family Meal

Preperation

Next week.

Rye Bread, Caviar and Horseradish
Cauliflower, Crab and Elderberries
Monkfish, Dill and Pumpkin (soup)
Pork, Pistachio, Almond, Liquorice and Lemon

Skirt Steak

Roasted Skirt Steak with Mushrooms and Ginger

Sea Scallops

Seared Sea Scallops with Porcini, Watercress and "Corn"

Baby Beets

Roasted Baby Beet "Salad" with Saint Maure and "Pears" Newest beet salad. The pears are made into air, the goat cheese is warmed slightly and placed between diffrent sliced beets. Reduction of sweet vinegar and beet jus.

Tuna

Pan Seared Tuna with Asparagus, Spinach, Frisee and Cranberries. Very similar to a special we ran last night without the mushrooms or filet. The tapanade of cranberries is made out of cranberries, an assortment of olives, anchovies, jalapeno, maple syrup and ketchup. Finished with olive oil. The tuna is spiced with sesame, caramom and cinammon.

Sea Scallops

The same way, with a bit more attention to details... Some nice duo colored beets along with the meyer lemon puree and fennel seed/rock salt.

Eastern White Cedar

I found this smoker next door and attend to use this for our new salmon dish. Kyle has brought some cedar "planks" from his cabin up in vermont and, hopefully with a bit of brainstorming we will figure out a way to first cold smoke the fish, and finish on the plancha.

Lobster Ravioli

V.I.P.