This Friday we will expand our selection on the prefix with the addition of a more vegetarian dish like this tofu and garnishes. We started the tofu a few weeks ago on the tasting menu and got great feed back from our guests. I also understand that not every guest wants the focus of the meal to be completely seafood. We are working over more ingredients and preparations to balance the choices for the customers. We are also finalizing a short rib dish for the fall when we will start to add warmer preparations and deeper flavors. A new hamachi dish with shirimen-jako and pomegranate is in the process of being put together now. Fig leaves have been part of the flavors I really like with food for many years, and they are coming into season as a September product. Also sweet peaches with whiskey gum, huckleberry and frozen praline is getting close. Though some dishes take us a while to emerge with the desired results.
CHEHF
CHEHF
CHEHF
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