 Rabbit liver mousse. Pickled shimiji and pearl onions. Crispy bacon. Micro coriander.
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 It was really fun..
Parsnip crusted Short Ribs, Parsnip puree, Butter basted parsnip and a citrus kale.  Icelandic Cod. Hazelnut crusted. Cauliflower. White chantarelle. Wilted and pickled radicchio. Brandade. Beurre noisette.
 Confit chicken legs. Black garlic. turnips. Hazelnut pesto. Buck weat and micro Arugula.
Poached Egg, Beurre Noisette Espuma, Marinated Shitake, Pickled Black Radish, Potato Chips
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AuthorChef Michele Pizzulo Categories |
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