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.
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