First Course: Fennel Salad with Fennel Bulbs, Fennel Stalks, Fennel and Water Cress Puree, Orange Confit, and Toasted Almond Puree with Caraway Dusting
Second Course: Sous Vide Tenderloin with Fingerling Potatoes and Salsa Verde
Recipes upon Request
Sour Cream Ice Cream Sandwiches served with peanut rum [by Anne Marie]
Wrapping up another week of generous hosting (by Ben and Evelyn) and elaborate preparation (by the ever-insane Jay Gorman), I have this to say: thank you. You continue to inspire on the fronts of graciousness, deliciousness, and hungriness. Menu above.