21, March 2009… It’s spring now and we started into new menu items this weekend. Saturday morning Cody, Peter and I ran down to the eastside farmer’s market and found some really great stuff, local strawberries, rainbow chard, radishes, napoli carrots, sylvetta arugula etc. Along with our market finds we have started to recieve some amazing produce and halibut from our friends at pierless fish, mikuni, and the chef’s garden. Here are some new spring dishes you can find on the menu and a few off menu items from the weekend.
hudson valley foie gras, local rainbow chard, vasek lo-quat confit
gulf black grouper, spring onion, asparagus x2, serrano ham, stinging nettle puree
workin'
roasted rockfish, peas n' carrots, shimeji, potato, van's pea shoots
olive oil sponge, vanilla nectar, local strawberry, marscapone ice cream
chef cody doin' work
kurabota pig wrapped in housemade bacon, globe carrot, carmelised salsify, maple-grain mustard reduction
Hello from Hamilton Ontario! Great Blog. I will be checking back!
Nice photos jb. spring menus looking good.
very nice dessert! charles?
nah thats me hommie
very nice plate! i too have a strawberry shortcake on my spring menu.
does the olive oil sponge taste like olive oil? or does the recipe just call for olive oil?
it tastes like olive oil