griddled adriatic figs from Rutherford Gardens with pine bud syrup, crispy pine nut meringue, fennel soubise, toasted farro, and pickled Oregon chanterelles
Coriander and dark rum-cured smoked salmon with a rye crouton, horseradish spuma, pink pearl apples and mustard-dill vinaigrette
Gone but not forgotten . . . chilled confit of foie gras with pickled cherries, spiecd almond shortbread, mustard sauce, and bitter greens circa June, 2009 . . looking back, I think we probably didn't charge enough for this dish. I think there's a good four ounces of foie gras on the plate, and that's AFTER about 18% of the fat rendered out in the confit process.
I don’t know why the pictures won’t line up.