Gourmet Society III

Top - Olive Oil Poached Trigger Fish cooked Sous Vide at 128 degrees. Served with frsh local Peas, and Tarragon Foam.

Middle - Porcini Flan with Truffle Dashi Foam and Jumbo Lump Crab Meat

Bottom - Kobe Beef Served with Brown Butter and Sunchoke Puree