©
anakorpa: Amuse Bouche
©
anakorpa: Amuse Bouche
©
anakorpa: Amuse Bouche
©
anakorpa: Amuse Bouche
©
anakorpa: Amuse Bouche
©
anakorpa: Amuse Bouche
©
anakorpa: First Course: Sweet Potato Velouté
©
anakorpa: First Course 2: Pumpernickel bread
©
anakorpa: First Course 2: Wagyu Beef Cured in Meadowood Pine
©
anakorpa: Pan de mie
©
anakorpa: Butter
©
anakorpa: Second Course: Meadowood Garden “Potage”
©
anakorpa: Second Course: Meadowood Garden “Potage”
©
anakorpa: Second Course: Meadowood Garden “Potage”
©
anakorpa: Sourdough Rolls
©
anakorpa: Third Course (supp.): Milk Poached Foie Gras
©
anakorpa: Pain de Mie # 3
©
anakorpa: Third Course: Langoustine and Pork Belly
©
anakorpa: Four Course: Local Goat in Vadouvan
©
anakorpa: Four Course: Local Goat in Vadouvan
©
anakorpa: Fifth Course: Veal “Black and White”
©
anakorpa: Fifth Course: Veal “Black and White”
©
anakorpa: Palate Cleanser (that's not cleaning your palate): Howell Mountain Ash Tree Berry Compote
©
anakorpa: Seventh Course: Impermanence of Citrus
©
anakorpa: Seventh Course: Impressions of Coffee
©
anakorpa: Seventh Course: “To Quicken the Heart”
©
anakorpa: Mignardises: Moss of Meadowood
©
anakorpa: One of the table setting