The last installment of WD-50 pictures.
Sweetbreads...pickled sweet potatoes, beet-pomegranate gel, mint puree
foie gras...financier, Chinese celery
Deconstructed corned duck...rye crisp, purple must
I like this version better than the original which is still on the menu. A guest requested a deconstructed version and this is what they got.
Another duck dish
Duck breast...Worcestershire spaetzle, parsley root, mustard greens
bass...artichokes, bamboo rice, chicory
Hopefully I will get the chance to go back during the chef's congress and see the progression of the menu. Thanks to Jason for giving us all a look into what's going on in the kitchen of WD-50.
Wild Blueberries at Black Queen Angus Farm
6 years ago