This is house made lobster chorizo. It has a base of shrimp and scallop mousseline, and it is studded with chunks of lobster meat. It is seasoned with traditional spices, cased, and then poached to 130*. The texture was really nice, and would be awesome as a sandwich.
my latest tv spot
Buttermilk Fried Maryland Oysters, Korean Red Chili Potato+Oxtail Cake, Poached Egg, House made Worchestershire Hollandaise
Sweet Potato Brioche “Monty Christo”, Pork/Foie Gras/Chicken Liver Terrine, Sage Mascarpone, Cherry Jam, Sunny Side Up Egg
Chickpea Pancakes, House Made Andouille, Kumquat Jam, Cane Syrup
Chicken Liver Terrine, Compressed Rhubarb, Pickled Pearl Onion
Hudson Valley Magret Duck, Chestnut Puree, Braised Red Cabbage, Shaved Foie Gras Torchon, Cape Gooseberries
Pennsylvania Venison Osso Bucco, Root Vegetable Orzo, Chocolate Stout, Blackberry
Chesapeake Bay Striped Bass, Celery Root Puree, Green Apple, Arugula, Pumpkin Seed Relish, Pumpkin Seed Oil
Chesapeake Black Bass, Artichoke Barigoule, Confit Fennel, Fumet, Thai Chili
Maryland Crab Cake, Green Onion Biscuit, Tomato Jam, Avocado+Quail Egg Toad in the Hole, Bearnaise
Local Shrimp “Gnocchi”, Georgia Ice Cream Grits, Pickled Peppers, Shrimp+Red Pepper Reduction
Braised Pork Cheeks, Citrus, Radish, Pumpernickel, Mache, Braising Reduction
Braised Pork Tails, Beluga Lentil and Bacon Ragout, Slow Poached Egg, Braising Reduction
Scallop Tar Tare, Uni, Creme Fraiche, Chive, Caviar
Duck Fat Confit Potato, Foie Gras, Mozzarella, Veal Jus
So there is this building up the street from my restaurant that I have wanted to look at for a while. It is an old bank, and I think it would be a great spot for a restaurant. Today I took a tour because I will be doing an event there on December 1st with the Downtown Partnership Of Baltimore. It will coincide with the lighting of the Washington Monument. I am also proud to say that B+O Brasserie will be the only restaurant showcased. Here are a few pics of the space.
Cocoa Gnocchi/Braised Oxtail/Pumpkin/Confit Shallot/Smoked Blue Cheese
Diver Scallop/Duck Fat Sun choke puree/Caramelized Cauliflower/Pickled Chanterelle/Pear Syrup
Speck Wrapped Hudson Valley Duck Breast/Chestnut-Apple Stuffing/Candied Turnip/Spiced Cider Reduction/Red Cabbage
Crispy Skin Maryland Striped Bass/Pumpkin Seed “Risotto”/Raab/Kabotcha Squash/Pumpkin Seed Oil/Smoked Bacon
Shrimp “Noodles”/Lemon Butter/Parsley Puree/Garlic Chips
Confit Pork Belly/Golden Raisin-Onion Soubise/Tamarind/Pickled Pear
Roasted Figs/Foie Gras/Watercress/Hazel Nuts/Duck Bacon/Balsamic
Black Pepper Tuna/Avocado Marble/Uni/Lime/Horse Radish Gelato
“Inside out” Foie Gras Torchon/Roasted Apple/Beet/Almond Crumble/Beet Paper
Baby Beets/Chive Pesto/Pistachio/Goat Cheese Foam/Mache/Orange
