Farm
to Table
12.29.12
first
bruleed gentz longhorn bone marrow, longhorn heart
tartare, longhorn chicharron, satsuma gastrique, pickled young radish
second
'rachel’s ranch house' spiced turnips dashi broth
third
“fish
n chips” flounder fritters, radish chips, lemongrass aioli, sriracha salt
fourth
vietnamese
braised longhorn beef shanks, citrus glazed farmhouse mustard greens, creamy
ancho buttermilk stoneground grits
fifth
bread
pudding soufflé, spiced pecans, cinnamon-honey whiskey glaze, ancho spiced
crema
produced by the renegade chefs
Monica Cobb
Hannah Persia
Bill Fults
Carol Cuccio
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