New Dishes

Confit salmon with cauliflower puree, fried brussles, pickled mustard seeds, kale w/ almonds, shoots and flowers

Caramelized sweet potatoes with ancho-cinnamon IC, pecan crumble, maple gelee, fluff, ancho puree, sweet potato threads

Some More Creations

Tamarind glazed pork shoulder with homemade scallop har gao dumpling, pickled shitakes, crispy lotus root, asian greens, and pork dashi (poured table side)

Macerated Colorado cherries with flexible lime curd, cherry sorbet, vanilla tapioca, cherry coulis, almond tuile (not pictured), candied lime zest and pea shoots

Beet Cannoli Recipe

Beet Cannoli with goat cheese mousse, balsamic fluid gel, pickled chioggia, glazed golden beet, caraway crumbs, beet marshmallow

Beet Shell
47 g tapioca pearls
1 c. beet puree

Bring 2 cups of beet juice to a boil. Add tapioca pearls and cook for 30-35 min till tender. Drain. Blend Tapioca and beets till smooth. Pre-heat oven to 200 degrees. Using offset spat spread thin Sheets of beet mixture. Bake for 2 hours. Remove tuiles. Fry at 325 for 10 seconds. Remove from oil and immediately mold around cylindrical mold. Remove from cylindrical mold.

Goat Cheese Mousse
145 g skim milk
127 g chevre
66 g cream
45 g yogurt  
Squeeze of lime
Salt, to taste

In a medium bowl whisk all ingredients together till smooth. Transfer to ISI canister and charge with nitrous oxide charger and shake vigorously. Fill cannoli shells with goat cheese mousse and serve.