Tasting Menu 87

As you can tell by the lack of any post the past week I am very busy. We have a new chef and with his presence comes a whole new way of running this hotel. Every chef has a different way of running a operation, I am the quit type that manages through my actions. I expect my cooks to work as hard as I do in the kitchen. My new chef has the same outlook, far different from what I am used to. He will hold us all to a different level, making us better everyday. Our menu this week has some French influences sprinkled through out. We have some members of the French consultant coming in on Friday. We are also starting a promotion on our patio this week called fajitas and ritas on Friday nights. Cheap food and cold drinks, it will be packed.

Lobster crepe
Truffle caviar, mornay, salt water

Razor shaved snails
Garlic noodles, spring onions, warm mayo

Hoison braised buffalo short ribs
Pot roast vegetables, ricotta gnocchi, tarragon

Warm brandy cherries
Vanilla lavender ice cream made table side with LN