Cured Hamachi, Pastrami Spice, White Chocolate, Orange Oil, Micro Herbs
Carpaccio of In House Dry Aged NY Strip, Oregon Black Truffle Vinaigrette, Baby Beets, Toasted Walnuts
Parsnip, Smoked Bacon, Truffles
Sweet Potato Gnocchi, Oxtail, and Dark Chocolate
Sweet Potato Gnocchi, Lobster, Hazelnuts, Ginger-Sweet Potato Reduction
Hudson Valley Duck Breast, Black Trumpet Mushroom Rillette, Celery Root, Black Truffle
There are the biggest frogs legs I have ever seen
We finally got our signs
This was the dish that my Sous Chef created for the Chocolate Affair this year. It is Dark Chocolate Croquant, Foie Gras Marshmallow, Milk Chocate Mousse, Smoked Sea Salt, and Orange/Graham Cracker Dust.
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
