Gas·tron·o·my [ga stron-uh mee]
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Transcript of Gas·tron·o·my [ga stron-uh mee]
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gas·tron·o·my [ga-stron-uh mee]
noun1.the art or science of good eating.
food and photos by: Vincent LaMonte
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Seared Snails and Chanterelle mushrooms with roasted hearts of leek and calvados ponzu
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Heirloom Tomato salad with Tuscan olive oil, Roquefort water and nasturtium
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Seared fois gras with green mango Buddha hand ravioli, Szechwan pepper lemongrass gastrique and mustardseed mint
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Braised Brussels sprout white balsamic glazed cipollini onions and Myer lemon foam
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Seared sweetbread with chestnut spaetzle and cumin blackberry
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Seared lamb sweetbreads with chipotle strawberry sazerac and matchstick celery root
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Fresh almond butter pasta wrapped veal cheek and fig blackstrap molasses and vermouth pickled fresh almonds
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Open face poached lobster smoked tomato ravioli with smoked tomato, gooseberry, scotch bonnet and English cucumber
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Veal loin and french horn with black plum and tawny port reduction
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Maine lobster with banana tamarind fresh shoe peg and whipped corndas
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Snapper and pear spaetzle with huckleberry epazote
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Pan roasted halibut with egg whites and tomato sofrito
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Young pork belly ramp kim chee, mustard oil, miso soy and apple smoked vinegar pickled garlic clove
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Bone marrow chanterelle truffled bordelaise
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Smoked acorn squash gnocchi with wood ear and artichoke in caper anchovy butter
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Snapper with date vinegar pickled jicama and jasmine persimmon butter
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Alaskan Halibut Fresh Corn Polenta Baby Bok Choy Chesapeake Crabmeat Sauce Vierge
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Scallop and Bluefin Tuna with mango tea chestnut butter and Cilantro pistou
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Scallop Baby bok choy Cumin carrot Sauce
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bay scallop nori wrapped roe with mango rose tea chestnut banana sauce
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Poussin shank with rosemary scallion glaze
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Crispy bass with banana tamarind scallion ginger
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Fluke wrapped nori with pluots jalapeno scallions salted plum pure
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Spiny lobster bleu mignon arugula fig chi
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Veal filet cocoa squash agnolotti epazote veal glace reduction
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Foie gras miso noodles peach miso corn dashinas and edammame
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Sweet breads and cashew with tomato yuzu parsnip epazote