I was in New York this week looking for a place to celebrate and hadn’t been here in almost 9 years. I really love chef Emma‘s Nordic cooking style. Hoping to borrow some ideas.
Amuse 1 – mussel broth
Amuse 2 – elk tart. Herring terrine.
Course 1 – Ora King Salmon. Beet. Dill. Berry.
Course 2 – scallop. Endive. Compressed pear. Walnut.
Course 3 – caviar. Langoustine. Fried shallot.
Bread course – Seed bread. Butter. (my favorite savory course.)
Course 4 – king crab. Meyer lemon. Tobiko.
Course 5 – Chilean Seabass. Mussel. Celery root. Fish roe.
Course 6 – lamb. Leek. Lamb sausage.
Palate cleanser – pickled apple. Smoked cream. Celery root. apple sorbet. (fantastic dish.)
Dessert – Chef Emma’s signature Arctic Bird’s Nest. (Look it up. What a wonderful dessert.)
Final sweets.
by AkaTheWoodenChef