Personal Dishes
A document in progress–always changing, always innovating. Examples of possibilities and tested items below.
- Autumn BBQ Quail Galantine
Bourbon cured quail confit stuffed with rabbit liver pate, Cherry BBQ glaze, Bacon sautéed arugula and nutmeg. Sweet potato salad.
- Braised Goat Shoulder and Coconut Lemongrass Sorbet
Braised and seared goat shoulder , Lemon grass coconut sorbet with curried peanut brittle and Thai basil garnish.
Sausage, braised lamb, navy beans, and brown sauce wrapped in pie crust. Served with duck confit drumstick, braised beet greens, root vegetable mash
Steamed medium grain rice. Pinto beans, grilled corn and sweet potato hash, pickled onion, cilantro kimchi, and a fried egg. Served with panka pepper sauce.
Panko-crusted frog meatballs on the bone with candied fennel and tarragon cream sauce.
Hard boiled egg encased in a Peruvian blue potato cube. Roasted aji pepper queso sauce, charred red pepper and corn salsa, cilantro lime foam. Micro greens and carrot tuille.
Caul fat wrapped rabbit saddle stuffed with rabbit liver pate, char grilled ramps, parsnip whip, with wild mushroom and wine reduction.
Coconut milk risotto spheres fried golden, lemon grass curry , Thai basil pesto, and chili threads.
