Langoustines texture, pan seared, wrapped & fried, virtually smoked ceviche

• Unlike other dish of the menu this one have to be eaten separately from left to right

• The langoustines come from Scotland and France who are both bringing the best quality of this product because of the salinity and the temperature of the water (very cold) two different country because the size is different as well as the texture. The smallest one is from France, w/ a more firm texture than the Scottish one. But in general langoustine have a very delicate and sweet meat, w/ a nice crunch to it

• In this dish we have: the first one is, pan seared, serve w/ ginger caramel and honey roasted peanuts, the second is wrapped in spring roll skin, seasoned w/ guarillos, chipotle and new Mexico chilly coriander, citric acid and fleur de sel, is deep fried then seasoned again w/lime juice and honey. The last one is a ceviche, witch is a south American tartar (raw) w/cucumber, tomato lime juice, hickory smoke.

• What’s hickory smoke? • What’s virtual? • What’s a langoustine?• What’s a ceviche?

It is a decomposition of different way of preparing a langoustine, pan seared w/ ginger caramel, wrapped in spring roll skin, deep fried w/ a roasted tomato concasse, virtually smoked ceviche

contemporary tomato and buffalo’s mozzarella

• This dish is inspired from a very well know, simple and classic dish from Italy, if we have this on the menu is for two reason: because we need a balance and some people are not ready to experiment this style of food. So this is something they can recognize and it will show them the style of what we do hear so the next time they come, they probably get more adventurous

• We have hire an array of texture around the tomato, is a candy tomato who take about 10hrs to be prepare, a green tomato jam , a tomato syrup, and tomato sorbet (we use 3 different Varity of tomato.

• Buffalo’s mozzarella is made out of the milk from the buffalo’s female, breaded and deep fried w/ olive oil

• What’s pesto?

** balsamic vinegar: is a very specific vinegar from moden in Italy, is made out of moden wine, and it’s age in oak wood barrel for a minimum of 8 years, then 15, 20 and 25 year. After 8 year of aging it start to become sweet and syrupy w/ a very particular flavor.

What’s buffalo’s?.........

This is a rethinking of a classic, is a deconstructed tomato: candied, green tomato compote, tomato syrup, tomato sorbet, bufala mozzarella, breaded w/ panko and deep fried, and aged balsamic vinegar, pesto, basil oil and parmesan shaving

Lemon foie gras terrine, peanut butter, coffee gremolata

• Gremolata: from Italy, consist of parsley, garlic and lemon zest coarsely chopped. classic) but in our dish, is crush coffee bean, demerara sugar, milk powder, and Turkish coffee

• Hear we use the term gremolata to definite the shape, look of the product

• Classic way of making a foie gras terrine (terrine because the way is cooked, but can be call ballotine because of the shape) the difference is the seasoning, guarillos chilly (Mexico, not spicy ‘as hot spicy”) and lemon skin

This is a ballotine of foie gras, seasoned w/lemon and guarillos chilly, serve w/ peanut butter and coffee gremolata, who is a mix of crush coffee bean, Turkish coffee, demerara sugar and milk powder

We recommend to drink a light pinot noir, Alsace gewürztraminer, a glass of port wine from Portugal or south Africa

Red beet spaghetti, granny smith compote, chestnut- goat cheese ravioli, hazelnut velvet, chestnut crystaline, hint of vanilla

This is in a classic side because is a revised way of a very classic combination of “modern American cuisine” of the red beet salad w/ goat cheese and grilled hazelnut.

Hire we use the same ingredient but play w/ the texture and cooking process

Very easy dish, vegetarian, easy to understand

This is a red beet tartar (as raw red beet salad) w/ goat cheese and chestnut ravioli, granny smith apple marmalade, chestnut tuile & hazelnut sauce

Desiree potato soup, bitter chocolate whip, black pepper-cacao potato chips, virtual black truffle cloud

• This dish is easy to eat, to unusual in test, interesting, very good for chocolate lover

• is an accord of the sweetness of potato, the bitterness off dark chocolate, this crispy-spicy of the chips and fluffiness of the truffle cloud

• We try to maximize the test of the potato by cooking them just w/ mineral water, milk and a bit of vanilla, so a very simple process that we make interesting by adding the chocolate who bring the dimension of the dish further.

• The chocolate create an adding test but conserve 100%the test of the potato, the chips add on texture and excitement (black pepper, because the spiciness pouch the adrenaline)

• The truffle cloud add also texture and nobleness knowing that truffle is a very good combinations both potato and chocolate.

• What’s a Desiree potato?

• What’s a whip?

• Why virtual?

• What’s the meaning of virtual?

it is a lightly vanilled potato soup, please by an unsweetchocolate emulsion, serve w/ black peppered potato chips and lightened w/ a black truffle whipped cream.

Tuna tartar & veal new style sashimi, home made veal bacon, tuna cream

This is a decomposition of test and texture around veal and tuna, is for the tuna,: a tartar, and a cream of tuna, for the veal is a sashimi: new style because is half cook at the table and home made veal bacon: salted and smoked

This dish is a very interesting combination of different test and texture, it shows an array of preparation of two product it can be eaten separately or mix and match.

Easy to eat is the same concept of the tomato mozzarella dish,

multiple vision , face of one product.

• This dish is a decomposition of test and texture of veal and tuna, some hot, cold, raw, cook, process.

• It as been inspired by the vitello tonnado from Italian cooking, we are just evolving hear to annother level of texture and test.

• The tuna is decompose by:• Tartar: chopped, raw, seasoned w/ ponzu, spring

onion, mustard, Australian pink salt flack• Cream: it is cook and process w/ caper and goat

cheese• The veal is decompose by• Sashimi: marinated w/tangerine juice, semi cook w/

hot olive oil & sesame oil• Bacon: self made, salted and then smoked the

same way pork bacon is made

Tuna tartar serve w/ a veal sashimi partially cook at the table, pleased w/ a burn saffron syrup , caper tuna cream & home made crispy veal bacon