Birthday dinner for a small group. A bit of luxury with an extreme to the oposite end (not complicated). First was a Lobster ravioli. Filling was poached lobster tails (I'm still amazed at the differences within species and time of catch), with a modified fat duck langoustine lasagna filling (pureed broccoli, mushrooms, truffle, basil etc). Served on a heirloom tomato compote with a watercress veloute. Followed by.....carnitas....yup, with a mole/curry sauce, avocado cilantro lime mayo, cilantro, jalapenos, pickled onions, and cojito. For desert, chocolate garnache cookie with creme brulee style topping, reeses gelato and strawberry puree (taken from clarified Strawberry juice (served but not shown).
