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

 

something

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