Macadamia Encrusted Ahi Tuna, Seaweed Salad, Bok Choy Quick "Kim Chee", Ginger Soy Paint, Pickled Compressed Plums, Wasabi Lime " Sea Foam" .....
Flash Cured Salmon, Roasted on Cedar, Jumbo Asparagus, Ratatouille Risotto, Smoked Puttanesca, Aged BalsamicDo to the hiring of a new sous, My spring Menu was released about a month later than usual.. It has been a blast formulating and Creating This Menu, My cooking style in General changes up in the warmer months..This is something that has only recently occurred to me... I'm not just speaking of ingredient wise which is a giving but overall execution, I seem to cook like a creative New England er in Colder Months, But once it gets warm my cooking takes on a more global approach....kind of like my mind hibernates thinking of spring and summer!
