Chilled Maine Lobster, Steamed Pea Tendrils, English Pea Puree, and Creme Fraiche
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Chilled Maine Lobster, Steamed Pea Tendrils, English Pea Puree, and Creme Fraiche
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Warm White Asparagus Custard with Dutch White Asparagus, Prosciutto, and Salmon Roe
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Warm White Asparagus Custard with Dutch White Asparagus, Prosciutto, and Salmon Roe
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Warm White Asparagus Custard with Dutch White Asparagus, Prosciutto, and Salmon Roe
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Roasted Wild Striped Bass, Walnut and Bacon Farce in Tatsoi, and Ginger Foie Gras Sauce
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Roasted Wild Striped Bass, Walnut and Bacon Farce in Tatsoi, and Ginger Foie Gras Sauce
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Roasted Wild Striped Bass, Walnut and Bacon Farce in Tatsoi, and Ginger Foie Gras Sauce
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Cuttlefish "Risotto" with Cuttlefish Ink, Poached Egg, and Crispy Pork Belly
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Trio of Cubiburu Farm Lamb with Coffee Scented Celery Root and Pistachio Puree
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Trio of Cubiburu Farm Lamb with Coffee Scented Celery Root and Pistachio Puree
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Trio of Cubiburu Farm Lamb with Coffee Scented Celery Root and Pistachio Puree
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Gorgonzola Popovers with Pear Saffron Pearls, Toast, and Honey Sorbet
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Epoisse with Vanilla Ice Cream and Argon Oil
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Licorice Salad with Coriander-Raspberry Sorbet, Raspberry Jelly Beans, and Tarragon Veil
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Carrot and Coconut Ravioli with Avocado Semi-Freddo and Spiced Tangerine Sorbet
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Pastry Chef Boris Portnoy
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The kitchen at Campton Place
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The kitchen at Campton Place
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Chef Peter Rudolph and Pastry Chef Boris Portnoy of Campton Place - San Francisco, CA
Photo: Antoinette Bruno | March 2007
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