Executive Chef Ryan Lory of Charlie Palmer's Steakhouse in NYC
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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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Roasted FoIe Gras
Matt Kirwan
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