October 15, 2007 by seanbrock
A foie gras s’mores terrine. Smoked Foie gras marshmallow, foie mousse, graham crackers, chocolate balsamic. This was originally designed to be a dish that was eaten in the middle of the tasting menu, a bridge between fish and meat. After tasting and discusing it we decided it was too sweet for that part of the menu. We turned into a dish that bridged the last meat course to the dessert courses….we paired it with milk sorbet.