Sweet: Rhubarb, Grand Manier, Orange Juice, Honey, Caraway Seed
Sour: Bright red swiss chard stems, poached in apple cider vinegar
Crunch: Dried edamame, toasted crushed caraway, grated unrefined sugar
Fragrant: Rose Jelly
Rich and Fatty: Hudson Valley Foie Gras Torchon
Salty: Our own Peconic Bay sea salt!
Foie Gras Torchon, Rhubarb, Swiss Chard
Rose Jelly, Edamame, Caraway
Served with a side of our house made milk bread. You can't go wrong!
One quick side note before I sign off. Check out this great blog my good friend Spencer recommended: Sated Epicure. It's got loads of great photos, tips, and interesting thoughts on food and cooking. Check it out!