Seared Hudson Valley Foie Gras, Burgundy Poached Pear, Date Nut Bread, Red wine Syrup
by Strong_Classroom7106
8 Comments
ActualObligation7603
I miss working with foie gras. Haven’t run a duck special in a while. It would be a shame if it came with a ” complimentary ” piece. I think that’s the loophole in California.
Cmoore4099
Not sure I like the nut bread. I almost would prefer it on its own shared plate, but this is still beautiful.
Rockymountain_thighs
I just don’t see the point in the micros… they never add much. Unless they can be successfully tied in. And color is a lame excuse for ingredients that are expensive… if it had let’s say beetroot maybe a bulls blood would be cool. Catch my drift? Too many places and people us it for the wrong reasons from the top to the bottom. Otherwise it’s tight.
Mammoth-Standard-592
Dunno why but when I squint it looks like a galloping/bucking horse
Wonderful-Stop1631
I’m scarfing that thing down, bread, micro greens and all. Yes please!
brownzilla999
Looks lovely, curious what kinda pear ya used?
I luv foie/pear but kinda wanna try beets/foie now.
Burn_n_Turn
Saddest micros I’ve ever seen.
Detlef_Schrempf
This is a miss for me. The sauce isn’t proportionate and the beets look like they’re just sliced cooked beets. I’m sure everything tastes good, but it’s not a cohesive dish. I want to intuitively know what to eat when I’m presented with a dish.
8 Comments
I miss working with foie gras. Haven’t run a duck special in a while. It would be a shame if it came with a ” complimentary ” piece. I think that’s the loophole in California.
Not sure I like the nut bread. I almost would prefer it on its own shared plate, but this is still beautiful.
I just don’t see the point in the micros… they never add much. Unless they can be successfully tied in. And color is a lame excuse for ingredients that are expensive… if it had let’s say beetroot maybe a bulls blood would be cool. Catch my drift? Too many places and people us it for the wrong reasons from the top to the bottom. Otherwise it’s tight.
Dunno why but when I squint it looks like a galloping/bucking horse
I’m scarfing that thing down, bread, micro greens and all. Yes please!
Looks lovely, curious what kinda pear ya used?
I luv foie/pear but kinda wanna try beets/foie now.
Saddest micros I’ve ever seen.
This is a miss for me. The sauce isn’t proportionate and the beets look like they’re just sliced cooked beets. I’m sure everything tastes good, but it’s not a cohesive dish. I want to intuitively know what to eat when I’m presented with a dish.
What’s underneath the foie?