Tater Salad

Sous Vide Fingerling Potatoes

Shaved Celery

Fennel Jam

Pearl Onion "Rings"

Dijonaisse

Vegan

This is a tomato dish I did for some vegan VIP's tonight. Sometimes restrictions can be fun.

Roasted Yellow Tomatoes

Raw Cherry Tomato

Smoked San Marzano Tomato

Tomato Jam

Roasted Garlic Puree

Shisito Peppers

Meyer's Lemon

Bibb Lettuce

Basil Ice

Espelette Pepper

Herbs

Foie Gras

This is our new Foie Gras dish for our Fall menu. First we cure the foie for a day and then cook it sous vide for a hour at 58c. The resulting texture is great.

Seared Hudson Valley Foie Gras

Greek Yogurt Brulee

Sweet Pickled Green Bell Peppers

Falafel