Carpaccio of Leyden Lamb
hadley asparagus, fried nicoise olives, pine nut mousseline
Braised Octopus
meyer lemon confit, baby arugula, sesame seed, soy-ginger emulsion
Prosciutto Encrusted Boudin Blanc
fresh coriander salad, toasted coriander oil, red wine vinegar reduction
Chilled Rock Shrimp Salade
marinated raw vegetables (radish, fava, artichoke), basil cuisson
You can kind of see what I was talking about yesterday. This is a very complex and refined menu, at least for the BLG. I am going to start incorporating more of the ingredients I love to use at home, such as soy. Menu planning this time of year is hopeful and ingredients might change a little, how major the change is up to mother nature. May's menu should be pretty exciting...
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