Spot Prawns - citrus, fennel, nasturtiums, lime blossom
Percebes - cooked in sea water
Poached Rabbit - sprouted legumes, peas, uni vinaigrette
Foie Gras - brioche foam, strawberries, beets
A preview from our dinner last night at George's California Modern in La Jolla, CA. TBL 3 is the exclusive 14-course tasting menu by Chef Trey Foshee. I will try to do a full post this weekend since it's still fresh on my mind.
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