roasted breast of squab
fava bean purée, black trumpet coulis, white asparagus, squab jus, galantine of confit squab leg & foie gras
paired with Domaine Catherine Le Goeuil Cairanne 2005
Videos
Chef’s Table January 2010
TERRINE OF OLIVE OIL CONFIT RABBIT prosciutto di san daniele, black trumpets, foie gras, red & golden beet essence, mustard trio
NANTUCKET BAY SCALLOPS & SEA URCHIN vegetable barigoule, vinagre de jerez, black olive oil & pistachio vinaigrette
LAVENDER MILK POACHED ATLANTIC RED GROUPER brown butter braised savoy cabbage, cauliflower mousseline, black winter truffles
KALBI JIM SHORT RIBS OF GRASS FED BEEF carrot, daikon, chestnut, shungiku, pine nut coulis, soju demi-glace
ORGANIC BLACKBERRY SOUFFLE madagascar vanilla bean & tarragon creme anglaise, grand marnier raspberries
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Chef’s Table June 2010
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Chef’s Table May 2010
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Chef’s Table April 2010
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Chef’s Table March 2010
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Chef’s Table February 2010
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Chef’s Table January 2010
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Chef’s Table December 2009
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Chef’s Table October 2009
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Chef’s Table July 2009
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Chef’s Table June 2009
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Chef’s Table May 2009
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Chef’s Table April 2009
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Chef’s Table March 2009
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Chef’s Table February 2009
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Passionate Foodie 2009