Monday, March 26, 2012

SNAPPER EN DECLINAISON

ROASTED RED PEPPERS, CHORIZO, PARSLEY, BASIL ARUGULA COULIS, OLIVE TAPENADE BRUSH, LOBSTER SAFFRON SPOON & AGED BALSAMIC DRIZZLE

Wednesday, March 21, 2012

LES CREVETTES PROVENCALES EN COCOTTE

SHRIMP CASSOLETTE PROVENCALE, PIQUILLO RED PEPPERS, SHAVED GARLIC, NICOISE OLIVES,PIMENT BASQUE D'EPELETTE, PARSLEY & ALZIARI OLIVE OIL

SALADE DE TOMATES PROVENCALE

VINE TOMATOES, SOME ENDIVES LEAVES,  NICOISE BLACK OLIVES, GOAT CHEESE, BASIL PESTO, OREGANO, BALSAMIC DRIZZLE, CHIVES

CHILEAN SEA BASS

ROASTED EGGPLANTS  PINE NUTS CAPONATINA, ROASTED RED BABY BEETS, ARAGULA BASIL COULIS, LOBSTER & YELLOW PEPPERS CARDAMON SAFRON COLULIS,AGED BALSAMIC DRIZZLE

Friday, March 2, 2012

MAINE DIVER SEA SCALLOPS

ROASTED GOLDEN AND RED BEETS IN A WALLET, TRUFFLE OIL AND LEMON DRIZZLE ROASTED ARTICHOKES, BASIL AND CELERY ROOT COULIS, MICRO GREENS