A Nine Foot Long Two Tiered Ten Top

Paul Pissarro

March 25, 2012

chef: Paul Pissarro     hand drawn menus: Annabel Daou     cheeses: Grace Mitchell
 

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The gallery celebrated its opening with a dinner party.

Amuse:  Citron Confit. lemon rind preserve, chrysanthemum greens, thyme oil
Appetizer: Tour D’aubergine et Tomate. thin sliced eggplant, oven roasted tomatoes, panko goat cheese
Entree: Pot Au Feu. braised beef short ribs, root vegetables, bone marrow truffle
Dessert: Gateaux De Crepes. layered crepe cake, blackberry sorbet, kumquat slivers
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