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Salmon tartar on a potato chip. Served with a baby radish and a chive sour cream butter.

Poached quail egg with white truffle

Small amuse bouche dish

Uni Gelee Bouche. Complimentary starter. (via Foodspotting)

Amuse of coconut-cucumber soup at Boucherie, New Orleans

How come she wanted to take our picture?

Kingfish tarter with spring onions and tomatoes

Colin (Hake) Ceviche

Crabmeat and celery salad in tartelette; risotto wrapped in roasted beef with ponzu gelée; marinated mushrooms in sherry vinegar. NH171 SJC-NRT, March 11, 2015.

Olives at Oderquelle, one of my favorite restaurants in the neighborhood.

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