few from tonight…

tasmanian sea trout, gelled dashi, creamy miso, american caviar

local grouper, pickled beet puree, nasturtium leaves

unagi, foie gras “sashimi”

hill country lamb & behind the scenes…

hill country aka “god’s country” lamb…

service

tools of the trade

mise en place

picture updates…

abalone

gulf amberjack

american caviar, rye, chive puree

service

atlantic lobster, compressed melon, avocado

american caviar, champagne jelly, celery root

charred amberjack collar, roasted lime, foamed dashi

local grouper, pearl pasta, artichoke confit, zucchini

smoked cobia, american caviar, citrus serum

local blackfin tuna, bbq consomme, garden radish

foie gras cured in sassafrass, fennel pollen, aromatic garnishes, apple cider

duck, sweet potato, sour orange

cheese service

few pics of what’s happening at the lodge…

the time is now paying off.  i now understand why jb got so into the curing process.  we have applied the same methods with seafood such as mako shark ham, gulf bonito bacon & tuna bresola…

heirloom radishes…

fresh apricots under pressure with vanilla beans and noble px vinegar…

gulf amberjack (thanks to pj)  laced with citrus, crystallized [...]

new desserts at the lodge…

soft bittersweet chocolate, breton cookie, milk jam, spicy peanuts

parfait, caramel cremeux, textured smoked chocolate, hazelnut

new from h texas…

http://htexas.com/photos/features/Food_for_Lovers.pdf

chilled atlantic lobster…

chilled atlantic lobster, soy, flowers, caviar cream

suckling pig…

suckling pig laced with miso & black truffle, ham jus, zucchini & mint noodle