Welcome all! I hope you've all had a happy holiday so far, and look forward to the upcoming New Year. I know I do, though it's scary how fast it's gone by. Well enough small talk, on to the food. These are some pictures from the tasting menu this Sunday; Not my most adventurous or ambitious menu, but solid at least. I apologize, I once again, have managed to let the elusive line cook Lewis put up over twenty pasta courses without managing to get a picture, next week. I promise. Let me know what you think.
P.S. - You'll have to bare with me as I learn how to better photograph food.
Rocket Arugula, Tawny Port Vinaigrette, Toasted Walnuts, Maytag Bleu Cheese, Caramelized Bosc Pear, Chives
Roasted Pumpkin Bisque, Togarashi, Toasted Pumpkin Seeds, Brunoised Fresh Pear, Yogurt Sphere, Chive
Here's a close-up of one of the Yogurt Spheres. Pretty Successful for my first attempt at reverse-spherification. This is garnished with Chive (someone needs to confiscate the chives from me), Smoked Sea Salt, and Espelette.
Pepita Encrusted Rocky Mountain Trout, Saffron Cous Cous, Haricots Verts, Red Pepper Coulis, Fried Basil Leaf
Hickory Grilled Beef Tenderloin, Creamy Parmesan Polenta, Balsamic Glazed Shallots, Oven Roasted Tomatoes, Smoked Sea Salt, Chives (seriously need to be taken out of my reach), Red Wine Demi-Glace
Tiramisu Parfait: House-made Biscotti soaked in Espresso and Kahlua, Whipped Mascarpone, Chocolate Sauce, Fresh Berry Melange (apologies to Lisa Bailey, my photography isn't doing you justice on this one)
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