Halibut cheeks, with maroon carrot puree, dual hollandaise, and lemon caviar. I colored the one hollandaise green with chlorophyll, which we extracted from spinach, and it also took 2 days to make. I used Eureka lemons from california to make the caviar. The fiddle head ferns, and honey mushrooms ground the dish and give it earthyness. Here is a pic or two of it.
