My third version of green eggs and ham. 63 degree yolk over pea purée asparagus pork belly and mustard. Dressed with pea shoots, snap pea, and maldon salt and a vinaigrette
Beet salad with arugula candied pecans radish blue cheese blood orange powder And a champagne vinaigrette
Seared Scallops and rolled up sole filets Sous vide at 135 for 20 minutes then seared served with veggies and trout roe with a lemon butter sauce
Chicken roulade Thigh meat with skin attached sous.vide at 145 for two hours and deep fried. Potatoe puree foie gras roasted cauliflower
Had ice cream sandwiches for dessert that's all I have time for hahaha
