The temperature is rising around here so are new menu will reflect that. Here was a sample of a crab salad with vadouvan that we used for amuse. We get the vadouvan from Terra spice, it's coming in as a whole spice blend and we toast and grind it. Not as much turmeric in this blend as I have seen in others so there is no yellowing effect and the flavor is awesome.
This one has mixed melons, vadouvan crab salad, and a honeydew foam. The dish that is going on the menu will have an arugula component, nix the honeydew foam for pickled watermelon rind, meyer lemon oil. Light and fresh.
Wild Blueberries at Black Queen Angus Farm
6 years ago