| Chef Ryan
Poli and Pastry Chef Kriss Harvey of Butter -- Chicago
December 2006 |
Lobster Fricassee, Lobster Cream |
Squab and Foie Gras |
Chef Ryan Poli working the Jade plancha |
Scallops on the plancha |
Squab and Foie Gras, Red Cabbage Perogi, Swiss Chard |
Flight of exotic salts |
Mock Risotto with Honey Crisp Apples, Date Puree, Almonds and Bay
Leaf Ice Cream |
House-Cured Salmon with Cucumber and Pickled Red Onoin, Avocado
Puree, Yuzu-Chile Vinaigrette |
