{ tenacity }…supper club menu for thursday july 31, 2008

thursday july 31, 2008

porous buttermilk biscuit & ham

smoked sturgeon on rye, sweet cream, sour cucumber, egg & horseradish

“gargouillou” of  aromatics from the summer gardenthe melody of that name, my love for the kitchen garden, and my fascination with nature have guided me to this interpretation.”…chef michel bras

fricassee of louisiana frog legs, swamp cabbage & red bean puree

charred gulf shrimp, honeycomb tripe, chorizo & grated cauliflower 

fig & basil gazpacho, whipped almond, lime sherbet & guava

white chocolate & cherries

seats still available – email rrucker79@hotmail.com


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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