on the menu

on the job last night:

norwegian gravlax on cornmeal blini with creme fraiche, grated horseradish and scallion
pane nero (chicken liver pate) on crouton with gherkin penny
brined, braised shrimp with lemon and olive oil
zucchini the size of a double decker checker, roasted, then topped with wedge of barely hard boiled egg and one side of a sicilian green olive
single checker radish rounds topped with maldon salt, miniature ruffle of irish butter

first course
farinata (a dosa sort of italian crepe made with chickpea flour, water, salt and olive oil) scattered with slivered sauteed artichokes and ripped roasted shitake

main course
Pappardelle (with polenta added. I figured it out) with braised lamb shank (red wine) pulled off the bone and sauce from pan liquor. with fontina and parm reg

shaved fennel and pea shoots with sea salt, lemon and olive oil topped with oven braised beets (fennel, garlic, fennel seed, lemon, bay leaf, thyme, sugar, balsamic, onion, clove, olive oil)
and tiny wedge of petit billy

chocolate jonty (flourless chocolate cake) with vanilla bean, garnished with creme fraiche chantilly with a side slick of spiced red wine syrup (sugar, clove, star anise and cinnamon stick )and poached oranges (poached in the syrup just til they puff)

Leave a Reply