Tuesday, March 13, 2012

The Empress


Front Door


Foie Gras Mousse with Pistachio and Cherry


Ceasar Salad


Ricotta Blood Red Orange and Pesto


Nicoise Salad


Smoked Salmon with Sorrel, Deviled Quail Eggs


Pork Cheek with Sauerkraut and Roasted Potatoes


Rainbow Trout with Spaetzle and Spinach


Yellow Perch with Perch Roe


With Head


Duck Breast with Bok Choy and Carrots


Lamb with Lamb Sausage, Fava Beans and Ricotta


Hanger Steak with Roasted Beets 


Guests Drinking After Dinner Fernet


Chef Aaron Hoskins


Special Event

2 comments:

  1. Absolutely stunning! What intricate platting and what a wonderful pairing of contrast foods. Very exciting to see!

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  2. Love the photography on your blog. I'd like to invite you to an upcoming chocolate/wine tasting in Richmond. Could you email me at mbbowen@gmail.com? Thanks!

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