Culinary Plating March 31, 2023Pommesotto & Pork chop in maple, mustard & lemon glaze served on roasted beet purée garnished with scallion tops
Culinary Plating March 29, 2023Duck 2.0 Meat Course for a tasting menu. Grilled Dry-Aged Duck / Spring Green Sauce / Kabocha
Culinary Plating March 29, 2023Chilean Sea Bass / Miso Burre Blanc / Wilted Greens / Roasted Garlic Sesame Rice
Culinary Plating March 27, 2023Chicken ballotine (shitaki,spinach,Gruyère) with roast potatoes and carrot purée
Culinary Plating March 27, 2023Pan seared squid, sweet potato, jelapeno, chared yellow grapefruit, fresh mango, spicy bell pepper sauce
Culinary Plating March 27, 2023Chicken, Foie Gras and Oriental Vegetables wrap in rice paper, with rice crisp and rice cream sauce
