Tasting menu 73

As you can probably tell by the lack of post and pictures I have been crazy busy. I usually have a few hours a week that I can devote to experimenting but the last 5 weeks have lent me no time. I have agreed to take on the position of GM/Chef here at the hotel. It is a very unique opportunity for me to be apart of decisions that happen in the front of the house. This will mean that I will need to be even more organized in my efforts to better my restaurant. It will take a few months of growing but I am excited at the opportunity to gain more skills. I can finally concentrate on the ideas that I have had instead of running into road block after road block. We will hire a front of the house manager in the next few weeks with our new lunch and dinner menus after that. I wanted to improve on service and here is my chance.

Lump crab Benedict
Foie hollandaise, avocado, 148 degree egg

Sous-vide potato terrine
Pancetta, fig pudding, black pepper paper

Tempura vegetables
Edamame, frog legs, dashi noodles

Caramel apple cracker crust pizza
with cinnamon streusel and clove ice cream
made tableside with liquid nitrogen