upcoming tenacity menu…


eucalyptus syrup, brazilian cachaca, cucumber & sour orange

ginseng, lemongrass vodka, lemon confit & sweet tea



pork rillette in a jar flavored with blueberry & miso



amberjack cured in buddah’s hand perfume, sansho, avocado & fresh fennel pollen

a composition of tomato, rhubarb & fromage blanc

venison tartare, preserved mustard seeds, wakame & cornbread

roasted beetroot, garlic scapes & beet green-papaya marmalade

broiled japanese eel, warm pork terrine, spicy golden raisin & crunchy potato

gulf shrimp poached in shellfish bouillon, pickled watermelon & kiefer lime

chilled soup of effervescent berries & fruit, lychee & aromatic pearls

pulled chocolate ganache & curried banana puree


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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