degustation 3.5.09


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




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




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




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




citrus sponge, honey, champagne jelly, compressed strawberries


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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