I am currently working on a few private dinner parties in the up coming months.  Here is a proposed menu for the 21st of September.  Of Course i will document with photos when the time comes.

“Caprese Salad”

Artisan Ricotta, Tomato Sorbet, Basil Oil, Balsamic Caviar

Tuna

Olive Juice Brine, Faux Cerignola, Caper Emulsion, Tomato Puree, Fennel Pollen, Preserved Lemon

Pork Belly

Vanilla Creamed Corn, Fresh Cayenne, Smoked Bacon, Black Truffle

Duck 

Sunflower Seed “Risotto”, Figs, Braunschweiger Emulsion

Dessert By Sarah: Further details in a day or two