Saturday, March 26, 2011

Dinner 3/25

puffed pork skin, poblano-cumin puree and lime
braised octopus, avocado, celery, meyer lemon and chinese sausage
bread dumpling with alpine fontina, onions and parmesan-brisket broth
charred cauliflower, lemon fish sauce and togarashi
slow roasted cod with coconut cauliflower chowder, herbs and jalapeno
champagne mango brulee, candied ginger and pistachio
chocolate and laphroig