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Amuse:
Fried Risotto Balls with Pecorino Cheese and Black Truffles
Notes: Crispy coating and creamy interior made for a very tasty little morsel.
Geoduck, radish, dashi gelee- taste like furikake, full of flavor in a small bite. (via Foodspotting)
Parmesan Fritter with Cured Lemon Puree.
Chef Craig Koketsu's dinner on April 25, 2009 for the Cornell Hotel School Guest Chef Dinner Series
amuse
ニース風バルバジャン・そら豆のプロバンス風
小さな瓶の中にはバジルとトマトの香りを閉じ込めました。
バルバジャンのさくさくの生地に包まれたのは香ばしいナッツです。
外見からではわからない二つの風味をお楽しみいただけます。
Amuse: Tuna "Niçoise"
Notes: Brand new and slated to be placed on the menu as a full portion, we were given this little preview. Tuna tartare with niçoise flavors, including a slice of tuna wrapped around a black olive and a dollop of basil purée.