Black Truffle Barded Halibut With Creamed Truffle Corn & Roasted Piquillo Sauce
Here we have a very special ingredient, the succulent halibut cheek. It is further enhanced by barding (or studding) with batons of perigord black truffle and slow poached in duck fat. By folding in black truffle butter to the already decadent sweet corn we create an almost creamy risotto. We round out the dish with a smoky piquillo pepper and sweet and sour summer truffle relish. And of course we finish the dish with shaved perigord black truffle for extra truffle aroma
Olive Oil Poached Artic Cod With Spring Vegetable Fricassee, Ramps, Lemon Chips, & Vanilla Passi
Olive oil poaching the cod adds to the lush and meaty texture of the fish. Here we showcase spring with a myriad of vegetables with shots of acid coming from the pickled ramp and heat from the mustard oil. Hints of vanilla bring out the sweetness of the passion fruit finished with a crisp and tart lemon chip. INGREDIENTS: Artic Cod 1.5# Extra Virgin Olive Oil 2 qt. English peas (shucked) 1 cup Asparagus (cut into coins) .5 cup Fava beans (shucked) .5 cup Spring onion 4
Lamb Quartet, Lamb Barbeque Ribs With Apricot Chutney, Lamb Saddle Carpaccio with Roasted Lemon Sauc
This is my showcase of my deep love of lamb. Lamb has such a distinct aroma and known for its deep flavor of game. All of this dishes work on there own but together act as a powerhouse that is sure to impress anyone of your guest. Here we have different cuts, temperatures, textures, and flavors. INGREDIENTS: Ribs: Lamb ribs 1 rack Brown sugar 2 tbsp. Ketchup 1 cup plus 2 tbsp. Salt 2 tsp. Orange juice (fresh) 1 cup Soy sauce .5 cup Liquid smoke 1 tsp. Cinnamon 2 sticks Bou
