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.

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