Sunday, April 20, 2008

Tasting menu 31

We are getting ready to switch menus right now. I have implemented a lot of molecular techniques and technology on the new menu. We kept all of the descriptions generic so no one will be intimidated.We want the food to speak for itself. We are taking all tuna products of the menu. After reading about the almost extinct population of blue fin, the mercury scare, and the fact that a lot of yellow fin is being caught very young and raised in over crowded pens we have elected to take it off for a while. We have to allow fish to repopulate naturally and I think the best way is not to buy it. Will my one restaurant make a difference? No, but it is the responsibility of the chefs to take a stand. I have also checked all of my new seafood menu items on the Monterrey baywebsite.

Roasted parsnip
Edamame, asparagus, rice wine Dijon noodle

Alaskan king crab
Coconut, brown butter sorbet, smoked cashews

Mission fig consommé
Barramundi, spicy apples, goat cheese sphere

Tempura banana
Honey clove ice cream
Made tableside with liquid nitrogen

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