3rd coast 3.23.2011

[ canape service ]


pork chicharrones with powdered kimchee & green apple

buckwheat cracker with broccoli pesto & grated chorizo



[amuse gueule ]


mousse of yardbird liver with pickled cilantro stems



peppergrove oyster from galveston‘s west bay with beautyberry vinegar & frozen celery


chilled veloute of vegetable tops with palmetto tuber, golden beets & creamed bay laurel


salad of tessa & ice lettuce with alliums & saba


squid ink trofie with shrimp brawn & nasturtium


farmhouse egg with honey comb tripe & dehydrated biscuits


texas redfish with quinoa & wild boar veloute


breast of goat with oxtail jus & powdered green olive


ribeye of beef with shiro shoyu & young leeks



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