Saturday, March 16, 2013

A year and a half coming: fancy dinner at Altura

savory fennel creme brulee with blood orange, hazelnut oil, and fennel dust


salsify soup with parsley oil


salad with mustard celery vinaigrette and  blood oranges and beets


mushroom ravioli with miner's lettuce and fava beans



mushroom mouse, black garlic paste, olive oil whipped potatoes, and various prepared veggies:  carrot, celery, radish, radicchio, cippolini onion

with crispy potatoes and fried sage and garlic and other herbs over a parmesan aioli

satsuma semifreddo with satsuma foam, almond cookies, meringue
chocolate pinenut crostada with caramel praline cream