The amuse bouche.
A wonton filled with brandade, a puree of salted cod and potato.
Topped with lobster oil and a chiffonade of basil.
Roasted candycane beets with goats cheese, olive oil, balsamic & honey reduction.
This next course was extra fun as it literally came together on the fly. Rod was about to make a sea urchin and lobster roe mousse. So he took some of the lobster roe and quickly made a pasta. Note the change in color as it cooked.
He finished the dish with a bit more lobster roe and a lobster & turbot stock reduced with a bit of the sea urchin.
Finally, the dishes they actually ordered.
Roasted shrimp, dusted in black pepper.
Served on a bed of shaved fennel and apples tossed with juniper vinaigrette
Seared diver scallops over cepe mashed potatoes with truffle vinaigrette.
Roasted half chicken with haricots verts and a garlic, lemon and thyme jus.
Basically, my point is...stop by on a slow night and let's see what happens.