Category Archives: Amuse Bouche

“New” England Clam Chowder


“Clam Chowder Espuma, Pickled Celery, Shrimp Hache’,

Yukon Confit, and Crisped Shallot”

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Caviar, “White”, Chocolate

Eggless Rutabega Flan, Osetra Gold Caviar, Tomato-Garam Masasla Jam, Chorizo Crumbs, Dill

Components Include:

Rutabega, White Chocolate, and White Miso Flan; made with Kappa Carrageanean (no egg)

Osetra Gold Caviar Quenelle

Tomato Jam, Garam Masala, Galric Olive Oil, Vinegar

Dill Liq. Gel, Dill, Low Acyl Gellan, Agar Agar

Chorizo Powder

Fresh Dill