Tasting menu 62

We are really starting to feel the dip in the economy. The good news is our weekend business has been very strong. We sold 43 tasting menus last week. It is time for me to crawl back into my shell again. I have my best ideas when I don't look at a lot of food media. We are going to make head cheese next weeks menu. I have not made it before but our Executive sous Scott did it a few times. The inspiration for the ice cream this week comes from Ideas in Food's article in Popular Science

Crawfish noodles
Creamy grits, smoked corn, cactus paper

Snow crab crème brulee
Watermelon, hoison sugar, unagi

Liquid Nitrogen Ratatouille

Sauerbraten
Mustard textures, truffle croquette, crispy sauerkraut

Rum ice cream with raisin powder
Made table side with liquid nitrogen