Pickled Northfarm Beetroot Salad, Ricotta Salata, Olive Oil Sorbet, and Cultivated Herbs
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Pickled Northfarm Beetroot Salad, Ricotta Salata, Olive Oil Sorbet, and Cultivated Herbs
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Spot Prawn Ceviche, Shaved Iberico Ham, Organic Radishes, and Cultivated Herbs
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Spot Prawn Ceviche, Shaved Iberico Ham, Organic Radishes, and Cultivated Herbs
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Spot Prawn Ceviche, Shaved Iberico Ham, Organic Radishes, and Cultivated Herbs
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Seared Scallops, Confit Pork Belly, Burnt Apple Sauce, Crab Apple Beignet, and Foie Gras Torchon
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Seared Scallops, Confit Pork Belly, Burnt Apple Sauce, Crab Apple Beignet, and Foie Gras Torchon
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Seared Scallops, Confit Pork Belly, Burnt Apple Sauce, Crab Apple Beignet, and Foie Gras Torchon
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Lamb Sirloin, Parsley and Crab Crust, Savoy Cabbage, Confit Garlic, Roasted Tomato, and Black Olive Jus
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Lamb Sirloin, Parsley and Crab Crust, Savoy Cabbage, Confit Garlic, Roasted Tomato, and Black Olive Jus
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Lamb Sirloin, Parsley and Crab Crust, Savoy Cabbage, Confit Garlic, Roasted Tomato, and Black Olive Jus
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Lamb Sirloin, Parsley and Crab Crust, Savoy Cabbage, Confit Garlic, Roasted Tomato, and Black Olive Jus
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Chef Lee Humphries of C Restaurant – Vancouver, Canada
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Chef Lee Humphries of C Restaurant – Vancouver, Canada
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Chef Lee Humphries of C Restaurant – Vancouver, Canada
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C Restaurant – Vancouver, Canada
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C Restaurant – Vancouver, Canada
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Chef Lee Humphries of C Restaurant - Vancouver, Canada
Photo: Antoinette Bruno | April 2011
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