© Chef Perry Pollaci. 

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...

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...

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, temper...

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Tenderloin Of Beef With An Assortment Of Sunchokes, Horseradish Cream & Beef Jus

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