picture updates…

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abalone

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gulf amberjack

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american caviar, rye, chive puree

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service

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atlantic lobster, compressed melon, avocado

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american caviar, champagne jelly, celery root

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charred amberjack collar, roasted lime, foamed dashi

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local grouper, pearl pasta, artichoke confit, zucchini

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smoked cobia, american caviar, citrus serum

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local blackfin tuna, bbq consomme, garden radish

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

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duck, sweet potato, sour orange

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cheese service

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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
This entry was posted in chefs & restaurants, rainbow lodge. Bookmark the permalink.

6 Responses to picture updates…

  1. brad says:

    Randy, we were in last Friday for your tasting menu and truly enjoyed your artwork. Thanks to you and your staff for a wonderful meal. It was also a pleasure to meet you.

  2. Cory says:

    Looks like brilliant stuff. Can’t wait to see what you do with the abalone.

  3. brad says:

    That explains why they looked familiar. I’m still amazed by the amberjack collar. The meat was so succulent and exploded with flavors.

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