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MAIN COURSE
Grilled New Zealand rack of lamb with rosemary and thyme
Cabernet demi-glace with Balsamic glazed figs
Asparagus with black truffle oil and tamari almonds
Creamy roasted garlic polenta
@ Beltane Celebration/Underground Restaurant
CUISINE: Chef Peter Brightman, FUSE
PASTRY: Chef Jamie Cantor, PLATINE
from the french trip to nyc last november
lmao, i got bored on the bus.
julia's actions used
better stuff coming soon!