degustation 3.5.09

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cured tasmanian sea trout belly, smoky crème fraiche, american caviar, bay leaf gel

 

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foie gras flavored with sarsaparilla, lemon curd, sweet n sour ice

 

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smoked gulf cobia, molasses, baby vegetable fricassee, anise flavors

 

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naturally raised suckling pig, farro, swiss chard, orange scented ham jus

 

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citrus sponge, honey, champagne jelly, compressed strawberries

 

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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, menus, rainbow lodge. Bookmark the permalink.

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