Eric Rolph:
Tuna Mezzo Crudo Pan Roasted Rare Tuna Loin, Prosciutto Cannelloni and Onion Crema
Eric Rolph:
Zuppa di Mare
Eric Rolph:
Lemon Angel Hair, Pan Seared Diver Scallop, Arugola, Cherry Tomato and Garlic Crema
Eric Rolph:
Sautéed Diver Scallops, Toasted Almonds, Fresh Asparagus, Brown Butter
Eric Rolph:
BBQ Octopus, Warm Potato Foam and Genovese Pesto
Eric Rolph:
Salmon Tartar, Apple Salad, Smoked Sea Salt and Garlic Chips
Eric Rolph:
Heirloom Tomato, Bufala Mozzarella, Shaved Wild Mushroom, Micro Greens and Aged Balsamic
Eric Rolph:
Camp
Eric Rolph:
A New Pacific Love
Eric Rolph:
Maple Coated Pecans with Bluberries and Quick Oats
Eric Rolph:
The Power of Fathers
Eric Rolph:
Lost In The Domestic
Eric Rolph:
Developing The Fond
Eric Rolph:
Making The Ordinary Less
Eric Rolph:
The Paramont Cafe Brunch Bunch
Eric Rolph:
Wild Blueberry Maple Compote with Roasted Pecan & Sesame Seed French Toast
Eric Rolph:
I Wanna Know Your 1 AM Thoughts
Eric Rolph:
Entry Into The Notebook of Our Botany
Eric Rolph:
Alinea Kitchen
Eric Rolph:
Tarragon Crispy Foam
Eric Rolph:
Sponge Cake Sour Cherry Vanilla Fragrance
Eric Rolph:
Chocolate Hazelnut Tumeric Coffee
Eric Rolph:
Raspberries Orange Blossom Saffron Cream
Eric Rolph:
Ochs Blaufrankisch Beerenausese - Weiden am See - Austria 2002
Eric Rolph:
Chicory Peanut Milk Chocolate Wild Rice
Eric Rolph:
Corn Honey Tonka Bean Hyssop
Eric Rolph:
Pineapple Avocado Lime Mint
Eric Rolph:
Bacon Butterscotch Apple Thyme
Eric Rolph:
Squab Watermelon Foie Gras Black Licorice
Eric Rolph:
Litchi Horseradish Chervil Juice Oyster Cream
