Freshly Dug Potato Salad, Clams, Fennel, Onion, Baby Romaine

Carrot Salad, Burrata, Almond, Black Carraway

Local Sable Fish with Burnt Vegetables

The fish is Rolled in Vegetable ash and roasted in a wood fired oven.

The garnish is blanched and bruleed on the flat top

The broth is made from smoke cured halibut bones, bruleed vegetables, mushroom stock, and yeast extract. It is then balanced by steeping fresh aromatics and lemon juice

Broken Arrow Ranch Antelope Tart "Spring Style"

      I'd never considered antelope until Perrin from Broken Arrow Ranch asked me if I was interested in it. I brought a 30lb leg in just to see what it was about and was very impressed. When cooked to medium rare it has a light gameyness with a dense, tender texture that's seems to be a cross of beef and duck breast. However, since it is extremely lean, it becomes dry and chewy if cooked past medium.

        I broke down the leg by following the seams of the muscle. I then cleaned the silver skin from the appropriate pieces and cut them into nice even logs. I soaked the logs in a salt and poly phosphate brine them cryovaced them. Cooked them at 56 C for 90 minutes. Next I cut them into portions and seared them quickly and slice into medallions. (got around 23 portions)

This left me with about 40% of tougher muscles and meat trim which I used to make tarts.