Chicken Coconut Soup

Since my time in Thailand, I have always be intrigued with the flavors from the region. With the traditional flavors of this soup kept in mind, we introduce this soup in a modern simplistic way. The soup is poured table side, the potato-pumpkin gel melts away into the hot soup.
Elements:
Coconut Soup
Micro Cilantro
Curry Oil
Pumpkin,Potato "Gel Strip"
Chicken Breast
Shiitake mushroom

Vosne Romanee Lollipops

To create the soft, subtle tones of the pinot from vosne romanee, we reduce spice, floral and chocolate to recreate the wine from this prestine appellation in this lollipop.

"Pumpkin Pie"

For the holidays we thought we would be festive and incorporate a seasonal "pie" to the menu. We combine pumpkin pie filling and pumpkin ice cream and charge it. Shoot it into a balloon and freeze the exterior in nitrogen. It is placed on top of pumpkin pie mousse and pie crust, served with vanilla ice cream.

Beef Striploin

Striploin foie gras, black truffle jus.

Fiji Albacore

It wasn't until I received Fiji Albacore that I started liking Albacore. Mikuni Wild Harvest fishes off the coast of Fiji and supplies us with this fish. Black and white comparison to the common Albacore that many sushi restaurants use. The most current dish and most simplistic on the menu is seared albacore, grapes, mizuna and daikon. There is no need to mask the suttle flavor with fried onions, chili oil and other garnishes.

TASTE OF BEVERLY HILLS FOIE GRAS

Foie Gras, Pakistani Mulberries, Pearl Onion, Fig. Surprised at how many people in LA didnt know what Foie Gras was. Food town???
http://losangeles.grubstreet.com/2010/09/first_look_at_food_wines_taste.html#photo=7x60281