foie gras "tart", rhubarb and honey

Foie gras and rhubarb is a must for any spring menu!

The dish:
Foie gras custard
Sablee
Sous vide rhubarb
Rhubarb versa whip
Pickeled rhubarb
Rhubarb and buttermilk puree
Whipped cream
Lemon confit
Honey and thyme "caramel"
Micro herbs

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smoked ham, morels and fava bean risotto

The dish:
Classic risotto
Smoked ham
Fava beans
Morel mushroom

The foam
Parmesean foam
Mushroom jus
Lemon confit
Espellete
Picked basil
Chive tips
Micro sorrel

Perfect way to start spring

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burrata, wheat pasta, lobster, bacon butter and meyer lemon crea

I know its been a while....... anyways
The dish:
Warmed burrata
Wheat pasta
Brioche
Bacon butter
Butter poached lobster
Lemon confit
Micro sorrel
Picked basil
Chive tips
Aged balsamic
And a meyer lemon cream
Rich, yet refreshing

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Celery root soup, winter truffle

With winter in full gear its time to add some root vegetable richness to our diet!
The dish:
Classic celery root soup
Crispy egg(slow cooked egg, Parmesan breaded and pan seared)
Under the egg: Berkshire ham, comte cheese, kohlrabi puree
Salad: mache, picked celery leaves, black trumpet mushroom all tossed with 25yr aged solera vinegar
To finish: black winter perigord truffle!
To make really special we serve with fresh made brioche and white truffle butter

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Foie gras tourchon, spicy white chocolate, basil and ruby red grapefruit curd

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The dish:
Classic foie tourchon
Macadamia and sesame crust
Spicy white chocolate and sour cream sauce
Ruby red grapefruit curd
Red onion confit puree
  Dehydratedblack grapes
salted and frozen black grapes
Picked micro basil leaf

Posted by rustycilantro at 11:24 AM

Maple and Bacon Glazed Pork Belly

The dish:
Glazed pork belly
Honeycrisp apple and chestnut puree
Spiced pumpkin puree
Pickled pumpkin
Cider foam (using versa whip)
Port, maple, and bliss vinegar gelee(using agar agar)
Shaved pumpkin seed brittle and pieces

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Fall vegetable tart......o'yeah and some venison

I dont know what im more excited about the fall vegetables or farm raised venison with a chocolate jus!
The dish:

Pistachio tart:
Diced kohlrabi
Petite turnip
Carrot
Rutabaga
Chantrelle mushroom
Brown buttered cauliflower
Turnip greens
Goat cheese espuma
Micro sorrel

Pont neuf potato

Seared farm raised venison with slightly pickled huckleberries and chocolate jus

Wow..... as much as I hate cold weather I love cooking in the fall

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