Thursday, April 17, 2014

April 17th 2014

Foie gras marinated with Saikyo miso,
served with turnip puree

Spring Vegetable Tempura
ramps, fiddle head fern and devil's club

Kuro Buta Osso Bucco
braised pork shank with sweet soy sauce,
served with green pea puree, roasted onion and sautéed ramp

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