Where: Le Papillon, San Jose Ca
Hot and cold foie gras with maple blis and apple red miso butterscotch
Braised veal with celery root and morel mushrooms
Shaved hamakua farms heart of palm salad with ruby grapefruit, avocado and macadamia nuts
Linguine with butter poached gulf prawn and cognac truffle cream
Hokkaido scallop ceviche with lemon, sunflower salad and browmed butter powder
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