Sunday, April 10, 2011

Dinner 4/9

slow roasted diver scallops, scallop emulsion and dried and crispy scallop
brandade gratin, lemon, chervil and juniper onions
beef short rib with garlic and grilled long beans, bone marrow and beef sirloin toast
champagne mango brulee, candied ginger and pistachio
mint hot chocolate with brandy