Production

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Beef

Slow cooked beef with carrot confit, caramelized fennel and sauce perigord

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pics from andy c

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some pics from andy c

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Sweetbreads

Restructered Sweetbreads with marinated maiitakes, scrambled cauliflower and black truffle jus

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Pictures from The Charleston City Paper

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Egg Yolk Caviar

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Rabbit

The rabbit was deboned, glued and rolled…..It is then cooked in duck fat at 60 degrees C for 1 hour….We then wrapped it in swiss chard and served it with mustard consomme

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Flavor Pearls

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Chorizo

Eggless Saffron flan, eggplant puree, chorizo and olive poached artichokes

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Peas and Carrots

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Lobster with vanilla and bay laurel

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Some old pics of the Kitchen

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Our Current Foie Gras Dish

We brine the foie gras whole and the sear it on the plancha….we serve it with granola, whipped raisin and brown butter-cider poached pears

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Sunday

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Plating

photo by Andy C.

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Foie Gras Bacon

After three days in the brine we cold smoked the lobe. Then seared it on the plancha……We served it with Blis elixir, apples, and hazelnuts.
photo by Andy C.

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Sweet Shrimp from Maine

We served these tasty little shrimp with salsify gnocchi, celery, saffron and apple…

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Getting to know your product

peekytoe

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Blue Prawn

Seared on the plancha with radish, fennel and bergamot

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Hawaiian Snapper

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Service

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