6.20.09

local tomatoes & traditional flavors – a course from our first of the season’s tomato degustation we started tonight

sockeye salmon, long pepper, spring onion

6.19.09

nicoise “6.19.09″

sockeye salmon, long pepper, purslane, cucumber “set one”

sockeye salmon, long pepper, puslane, cucumber “set two”

“anticuchos” of fresh duck heart, melted swiss chard stems, creamy miso

ditto

duck breast a la plancha, dashi, washington cherries, basil flowers, craklin

chef lyle reaping the benefits of plating the foie gras milkshakes…

the backbone – roger & jose

“mators”

peaches & cream

new a la carte dessert
thanks to chris at catalan for the hook-up…

wine series at the lodge…

cocks combs confit…
 
wednesday june 10, 2009
our patio wine series featuring alternative wines of north america…
ravines, dry reisling, 2007 (finger lakes of new york)
…salad of local peaches, goats milk feta & lavender
adobe guadaloupe, uriel-rose, 2007 (guadaloupe valley near baja)
…grilled spicy wild boar sausage, cranberry mostarda, house-cured cabbage
ste chappelle, soft red, 2007 (snake rive valley in [...]

friday 6.5.09

crudo with “our” garden radish, meyer lemon & hearts of celery

corned scallops, blacktip shark cured with parsley pollen & baby white geoduck clam

“le potager”…garden vegetables cooked in their own juices

we have added a new section to our a la carte menu that focuses on vegetables!  our vegetable “charcuterie”  plate is something that im personally very [...]

the man. the myth. the legend. the cheese on the nacho. the bean on the burrito…

chef james edison

i have had the pleasure of only seeing a couple young cooks become full blown “cooks” – one in particular is justin bayse.  its been an absolute joy to watch him develop his own style of cuisine and even more impressive his passion and convection for the art of charcuterie.   james, has also completely blown me away.  he came [...]

late spring 2009…

tuna wrapped watermelon, cilantro, jalepeno, watermelon gazpacho
cold
almaco jack, fennel pollen, charred orange, persimmon vinegar
house charcuterie, traditional & non-traditional accompaniments
venison tartare, smoked mustard, parmesan crusted brioche, pickled vegetables
marinated tomatoes, compressed black plums, spanish olive oil
fresh local figs, shaved garden radishes & ham, elderflower jam
chilled potato soup “vichyssoise”, arugula coulis, powdered walnut [...]