Saturday, November 27, 2010

Fall Items 2010

New Foie Gras dish, Pan seared foie gras and a Foie Gras tourchon, the theme is Glögg. A Swedish muled wine that is traditionally served with almonds and raisin. We turn the Glögg into Spaghetti, the tourchon is getting crusted with almonds and the raisins are turned into puddings. This is the best Foie gras dish ever served in Cosmos,

Hudson Valley Foie Gras, Tourchon, Glögg Spaghetti, Raisin Pudding, Foie Brioche Crumbles, Lemon Infused Honey dew.

Another dish is roasted beets served with whipped goat cheese and spiced pecans. we like to use all of our produce so in this dish we Incorporated the beet greens and the beet stems, we even used the pickling liquid from pickling the beets. this dish has turned none beet lovers in to beet fans.

Roasted Baby Beets, Goat cheese, Spiced pecans, Compressed beet stem, Fried beet greens, Arugula, Pickled Beet Sheet.

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