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caramelized onion financier with sour cream, black lentil and cucumber with tuna emulsion
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Nardello pepper with aged beef fat
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Cherry tomato with yogurt and verbena with frozen watermelon rind
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Cherry tomato with yogurt and verbena with frozen watermelon rind
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Kampachi with jelly of bones and yuzu leaf, toasted buckwheat
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Soy milk custard with chanterelles and california white sturgeon caviar
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Abalone, liver sauce, green fall squash with basil and pepper
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Slow poached egg yolk with smoked dates, alliums and malt
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Poached Halibut with morels and seaweeds in a roasted potato broth
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The view from the chefs counter
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Grilled lamb and summer beans enriched with goats butter, lavender and grass
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Chocolate bomb, Strawberry with almond and wild fennel
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Salted wild plum sorbet with cane berries and cream
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Mignardises