Posted by; Chef Brandon Fisher
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Cured Foie Gras and Brioche
Chef Brandon fisher Cured Foie Gras, Brioche, Brown Butter, Toasted hazelnut, Celery, Cranberry, Jalapeño Jelly with Minus 8 vinegar, Sorrel and Pickled Shallotsç, Brown Butter, Toasted hazelnut, Celery, Cranberry, Jalapeño Jelly with Minus 8 vinegar, Sorrel and Pickled Shallots
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New Zealand Venison Tartar
Chef Brandon Fisher New Zealand Venison Tartar, Preserved Meyer Lemon, Caper Jam, Pickled Fennel, Juniper Nougatine, Parsley Puree, Minus 8 Vinegar, Butternut Squash Vinaigrette and Powdered Scallion
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Marcona Almond, Crispy Ham and Turnip
Chef Brandon Fisher
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