Wild mushroom cube on polenta with goat cheese and crispy leek
Grilled chipotle shrimp with avocado and serano
Seared beef on tapenade and crostini, parmesan and micro greens
Pan roasted cubeb pepper chicken on parsnip and celery root fritter
Red cooked pork belly bites with daikon and apple slaw, miso butterscotch
Plantain beignette with cajeta and sugar spice.
All fun bites with lots of bold flavors.
We also worked on one we have been testing for a while now. House duck prosciutto wrapped fig with double smoked duck bacon and gorganzola. Finished with a sherry vinegar reduction. The picture is a little fuzzy but you get the idea. Really tasty.
Be sure to check out our pictures in the Citizen next Saturday in the "Arts" section.
Later
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