Image Gallery


Food and Photos by Scott Craig, Pastry by Bill Hallion

Chocolate Mousse Cake, Espresso Ice Cream
Duck Confit Gnocchi

Field Pea Soup, Parmesan Flan, Butter Poached Lobster, Bacon


CAB Prime Tartare, Roasted Garlic Aioli
Salmon with Apple-Horseradish Bearnaise

     
Braised Pork Belly, Roasted Tomatoes, Local Greens, Apple Cider-Shallot Vinaigrette
     

Braised Pork Belly, Cherry-Cornbread Pudding, Braised Collards
Veal Sweet Breads, Butter Poached Radishes, Grapes, Local Greens
                                                                                                    

Herb Crusted Lamb Loin, Heirloom Carrot, Ramp Puree, Braised Lamb Shank

Poached Shrimp, Compressed Shrimp with Horseradish Royale, Spicy Tomato Gastrique
Wild Mushroom Terrine, Risotto Croquette, Beef Tartare, Sunnyside Quail Egg

Tea Smoked Duck, Glazed Blueberries, Roasted Pear Puree, Vanilla Scented Sweet Potato
Foie Gras Terrine, Compressed Apple Butter, Apple-Brandy Gastrique, Candied Walnut, Brioche Puree


Twice Cooked Scallops, Pear-Celery Root Puree
House Ricotta, Pickled Vegetables, Brioche Crouton, Poached Quail Egg

Crab Salad with Avocado
Duck Roulade with Dried Fruit and Walnut, Sweet Potato Gnocchi, Brussels Sprouts with Bacon, Cranberry and Toasted Pecans
Contemporary Caesar Salad
Butter Poached Lobster, House Pasta with Sauce Mornay
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CAB Prime Tenderloin, Heirloom Carrots, Mache, Potato Gratin


Lobster Waldorf Salad

Beef Short Rib Torchon en Brioche, Beet and Citrus Salad, Beet Fluid Gel

Creme Fraiche Sorbet, Blueberries
Foie Gras with Salted Grapes, French Toast, Maple Espuma, Purple Sweet Potato Puree
Crab, Cucumber and Citrus Salad with Radish Puree
Soft Poached Egg with Spring Pea and Asparagus Salad, Crispy Mushroom, Pancetta, Lemon Oil
Molasses Glazed Smoked Scallop with Truffled Corn Soup, Bacon Foam, Wilted Spinach, Corn Cake
     



Pan Seared Charleston Wreckfish, Succotash, Risotto-Style Barley, Red Wine Reduction
Foie Gras Torchon, Smoked Raisins, Champagne Gelee, Apple Caviar, Micro Fennel


Beef Carpaccio, Candied Lemon Zest, Spun Potatoes, Micro Greens












Pork Belly, Truffled White Bean Puree, Papardelle Pasta





Butter Poached Lobster Tail, Sous Vide Beef Tenderloin, Duck Fat Poached Creamer Potatoes, Wilted Spinach
Rye Crusted Grouper with Prosciutto Inlay


Lamb Loin with Basil-Potato Puree, Tomato Jam, Olive Tapenade


Vanilla Cured Foie Gras Torchon en Brioche with Pickled Cherries, Pistachio Powder



Roasted Apple and Butternut Squash Soup with Shaved Foie Gras, Apple,
Bacon Wrapped Scallops with Truffled Cauliflower Puree, Chipotle Powder
Beet and Citrus Salad





New York Strip with Caramelized Onion-Potato Puree, Broccoli


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