Oysters, Olive Oil, Garlic

Olive Oil Puree

 200 g water

 200 g olive oil

 3 g agar

 TT salt

Bring the water and agar to a simmer, simmer for 1 minute. In a blender add your oil (use the best oil you can get) and blend on medium speed. Pour your simmering liquid in to the oil and emulsify. Season with salt. Pour into a container and let set. Once set, put the solid Olive oil back into the blender and blend until smooth.

Fried Oyster

"Scotch" Oyster with garlic sausage

Fried Capers

Oven Roasted Tomatoes

Garlic Emulsion

Picked Parsley

Lemon Powder



French Onion Soup

                                                                                      French Onion Broth

Saute sweet yellow onions with butter and salt until well caramelized. Deglaze with dry white wine and Banyuls cook until almost dry. Add a few bay leafs and cracked blacked peppercorns. Saute for a minute to bring out the oils. Add veal stock and thyme reduce by half. Adjust seasoning. Strain out the onions and reserve on the side. If the broth isn't thick enough but has the flavor you want, with a immerison blender, blend 1 gram of xanthan per 1000 liters of broth. Adjust seasoning and acidity. Blend in a vita prep the reserved onions, adjust seasoning, that will be utilized in the dish. Pour broth table side.



Roasted Garlic Aioli

Caramelized Onion Puree

Sour Dough Crouton

Aged Gruyere

Brown Butter Roasted Cipollini

Micro Herbs

Coconut, Ginger, Lime, Vanilla

Vanilla Cremeux
1100g cream
170g sugar
30g glucose
200g egg yolks
10oz gelatin
4 vanilla beans
TT salt
Bring the cream, half the sugar, and the glucose to a boil. Meanwhile bloom your gelatin in ice water. Mix the rest of the sugar and scrapped vanilla beans with the egg yolks. Temper the yolk mixture with the hot cream. Pour back into the pot, and cook until think, stirring constantly. Once thick take of heat, let cool to 115 F. Mix in the bloomed gelatin. Pour into a mold, with a base if desired. It will hold in any shape.

Caramelized White Chocolate
Coconut Cream
Lime Jelly
Citrus Fizzy Rock
Ginger and Coconut Rocher
Toasted Coconut
Coconut and Vanilla Ice Cream
Salted Sugar Biscuit
Nutella Powder

Breakfast!!!!!

Pressed Chicken Sausage

Debone chicken thighs and set in an iced bowl. Mix 2% of salt to total weight of meat. Let set for 1 hour to develop myosin. Chill the grinder and all parts. After 1 hour mix red pepper flakes, sage, coriander, pepper, minced garlic, minced shallot and small dice of slightly frozen bacon into chicken thigh mixture. Grind through a medium die into a iced bowl. Make a slurry with Active RM and ice cold water. Mix into thigh mixture. Cryovac the sausage and press to make 1 inch thick. Cook the sausage to 130 F for 5 minutes to heat set the Active, then cook to 150 F. Chill and cut sausage.

Sunny Side Egg
Buttermilk Pancake
"Hash Brown" Potato
Blueberry Gelee
Strawberry Gelee
Bacon Powder
Table side Poured Maple Syrup

Salted Curry Meringue and Coconut

Salted Curry Meringue

Salted Curry Meringue starts off with equal parts white sugar, egg whites and 10x sugar. Mix egg whites until fluffy and slowly add white sugar. Season with salt. Beat egg white mixture to stiff peaks. Fold in the powder sugar and put mixture in to a piping bag with a medium round tip. On a silpat pipe meringue as if piping macaroons. Dust meringues with hot curry powder, to taste. Dry out in oven, 150 F,0% humidity for five to six hours.

Coconut Jam
Black Garlic
Lime Supreme
Red Veined Sorrel

Grapefruit Marmalade

Grapefruit Marmalade                                                                   

Wash and pat dry the grapefruit. On a slicer, slice as thin as possible, then quarter the grapefruit slices. Fill the pot with cold water half way up the grapefruit and fill the rest of the pot with ice. Bring it to a boil, repeat this process three times. This is to get the bitterness out of the grapefruit pith. Depending on the thickness of the pith, repeat the process until theirs no bitterness. Once the bitterness is gone, fill with water half way up the grapefruit and add half the weight in sugar, of the total weight of grapefruit before blanching. Simmer until the mixture becomes a glaze. This will take a few hours. When its close to being done, wash the caning jars and lids in hot soapy water and place only the glass jars in a 210 F oven. Bring the jars up to 210 F. At this point the marmalade will be done. With the marmalade still simmering ladle the mixture into the hot jars, leaving a half inch air gap at the top. Wipe the top of the jars of all drips and screw the lids on as tight as possible.

Place them lid down until room temp, it will take a couple of hours. You can do the same recipe with oranges without blanching them. Adding spices to this recipe is great also.

Brined Pork Loin

Potato Pave
Wash an peel Yukon potatoes. In a sauce pot heat heavy cream to a boil. Mix together eggs, thyme, salt and pepper and temper the eggs with the hot cream. Adjust the seasoning. On a mandolin, slice the Yukon's 1/8 of an inch thick and place back into water. Spray a non-stick spray in a 2 inch hotel pan and line the bottom with parchment paper. Layer the potatoes seasoning as you go. Between every other layer, spread a thin layer of micro planed Gruyere cheese. Fill the hotel pan to 3/4 quarters full. Pour the cream and egg mixture on top of the potatoes, while pressing on the potatoes with your fingers, filling to just the top of the potatoes. Bake at 350 F until the potatoes are tender, testing it with a knife. Press with a weighted hotel pan, until chilled.

Buttered Carrot Puree
Quince Chutney
Purple Cauliflower
Bacon Powder
Salt and Vinegar Chips
Pork Jus
Micro Ruby Streak Mustard Greens