We know, we know, Valentines Day has come and gone- BUT! We wanted to show you a look at the Prix Fixe Menu that we prepared just specially for that day.
Our hope is that these lovely bits of food porn tide you over as we work on our next series of entries which will cover the creative process and the birth of our NEW SPRING MENU, set tentatively to be released some time near the end of March.
vanilla & parsnip bisque with a prune and pistachio gremolata
blood orange salad with Felix’s feta, beet micros, pine nuts, lolla rossa, and a coriander vinaigrette
cured lamb heart with watermelon and purple ninja radishes, turnips, arugula, candied fennel, and a bone marrow dressing
confit duck rillette on sourdough toast with crispy guanciale, pickled figs, rainbow sorrel, vecchio balsamico, pea chutes, and fleur de sel
fried east coast oysters in the shell with pickled cabbage, tabasco gastrique, mustard infused herring roe, and candied garlic aioli
spicy calabrian chili breaded berkshire pork chop with carrot dijon puree, pickled & charred cauliflower, and herb fingerlings
beet laquered Faroe Island salmon with king crab gribiche, avocado, creme fraiche, jicama & cucumber, and yuzu
Zingerman’s Lincoln Log cheese pane cotta with black pepper & strawberries, and a sesame tulle
raspberry mousse, cheesecake, almond cake, raspberry coulis, and cake crumbs
- chipotle chocolate cake with chocolate creme, frozen aerated chocolate mousse, chocolate dust, and shaved chocolate
Not pictured was the Wagyu beef new york with a sweet potato puree, velvet piopino mushrooms, oxtail marmalade, and broccolini. Also, apple red hot sorbet.