Friday, April 13, 2012

Spring Photos

How many blogs has twitter and FB killed? Well... sorry for the lack of posts, but please follow me daily on FB at Chef Rich Garcia or twitter @606congress. Here a few dishes my team and I have worked on for the spring menu. What a great feeling to see Morels, ramps, fiddle heads and more.
In my opinion, one of the best menus we have put together. I'm lucky too work with such talented individuals. Stop by anytime after April 30 for our new menu release. Enjoy our 5 course chefs tasting menu to get a sampling of some of our favorite new dishes. I've added some pictures to give you a glimpse of this years Spring delicacies.

Executive Sous Chef, Chris Kanaple
Butter Poached Native Lobster, Goat Cheese Stuffed Black Ravioli, Spring Vegetables Of The Moment, Vanilla Cream

Atlantic Pole Caught Yellowfin Tuna, Phytoplankton Foam, Togarashi Cracker

Executive Chef, Richard Garcia 
Carrot Sponge, Goat's Milk Cream Cheese, Graham Cracker Streusel, Carrot Fluid Gel, Candied Carrot Top

Sous Chef, Tim Hixson 

Tasting of Baby Pig, sous vide pork jowl, blood sausage, roasted butt, spicy pickled ramps, braised french breakfast radish, fava beans, pork jus

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