While we have been cooking in the west for nearly three years, we rarely repeat dishes. One reason for the lack of repition is that we are in the middle of nowhere and regulars just are not that regular. The other reason is that I get bored quickly. When we are able to perfect a dish, it is shelved. We do revist flavors and techniques, that is for the most part impossible not to repeat, but dishes as seen today are not seen tomorrow. In the same manner, we are evolving, fining and looking to get better everyday. Because of this simple fact, what is great and pleasing to us at one point may be improveable at the next. Sure, their are dishes we would not change and thus we do not repeat them for as we evolve change is inevitable, accepted and desired. Thus, I present some ideas for Fall.
Tamarind Margarita
curry leaf tequila, tamarind froth, yuzu
Pear-Turnip Soup
preserved perigord truffle, lovage
Red Snapper Sashimi
lychee vinaigrette, coffee-soy, epazote
Preserved Morel Mushroom Stew
nasturtium leaf pesto, smoked apple, piave vechio false sabayon
Smoked Foie Gras
maple vinegar, slow cooked egg, allium
Miso Noodles
pickled bacon, jalapeno, passion fruit
Warmed Shrimp
smoked vinegar, iberian black leg ham, butternut squash
Skate Steak
sake cured king salmon roe, samphire, hot yogurt
Chicken Stuffed with Hollandaise Sauce
basil-snail condiment, tomato jam, fortified wine
Lamb Loin
potato flake, ground licorice, meyer lemon
Fourme d' Ambert
peach miso, roast banana, horseradish
Pumpkin Pie Financier
pumpkin seed oil sorbet, pumpkin relish, pumpkin seed candy
Plum Pudding
sweet feta sorbet, raspberry-piquillo puree, cucumber relish
Macaroons: miso-mango, tomato-basil, smoked blueberry-maple
