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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