Wednesday, December 12, 2007

Tasting menu 12

Very busy with parties in banquets this week. Hotel restaurant life has been truly opposite then independent. December has always been my money month but here it is one of the slowest. We are getting a nice local following though keeping the tasting menu busy. We will use our circulator a lot this menu.

Tasting menu 11

148.8 degree egg
Mushroom ravioli, pine nut glass, tarragon pesto

Green Beans
Pancetta oil, Cippolini skins, Whipped maple

Truffle Sou-vide Scallop
Edamame Gnocchi, Burnt vegetables, Foie gras Hollandaise

Liquid Nitrogen
Almonds, yogurt, honey, olive oil cake

Curry Bubble Gum

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