Sunday, April 3, 2011

Dinner 4/2

smoked black tea cured salmon, poblano, anchovy and pickled shallot
raw beef and raw beet borscht
mackerel with avocado and cilantro-jalapeno condiment
duck neck sausage, beluga lentils, spiced duck broth and crispy kale
roast duck, champagne mango, fermented black beans and tamarind
pineapple fun dip with ginger sugar
chocolate and laphroig