Here are some more changes from the last couple of months. Now being January its time to both catch up and plan for the year ahead. February will be a month of rest and catch-up with all things not work. In the mean time I remain immersed in the restaurant and my renewed interest in competition Ice Sculpture with Chef Joe.
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| Duck Cassoulet, with turnips and duck breast |
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| Pan Seared Grouper: lobster ragout and pomme dauphine |
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| Thanksgiving |
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| Christmas tree |
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| The Faceless Snowman |
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| Venison Stew with fresh baked dumplings |
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| My favorite dish currently on the menu: Pan Seared Sea Scallops with Nori Butter, Meyer Lemon, butternut squash risotto, celery root and hericot vert |
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