Butter Poached Lobster, Fine Caper Herb Butter, Cornichons, Tarragon, Parsley, White Asparagus, and Lobster Foam
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Braised Octopus, Avocado Aioli, Garlic Puree, Chorizo, and Celery Heart Salad
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Braised Octopus, Avocado Aioli, Garlic Puree, Chorizo, and Celery Heart Salad
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Braised Octopus, Avocado Aioli, Garlic Puree, Chorizo, and Celery Heart Salad
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Pan-seared Chilean Sea Bass, Jasmine Rice, Roasted Peanuts, Caramelized Ginger, Curry Nage, and Soy Glaze
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Pan-seared Chilean Sea Bass, Jasmine Rice, Roasted Peanuts, Caramelized Ginger, Curry Nage, and Soy Glaze
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Pan-seared Chilean Sea Bass, Jasmine Rice, Roasted Peanuts, Caramelized Ginger, Curry Nage, and Soy Glaze
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Braised Short Rib, Corn Veloute, Red Wine and Port Stewed Cabbage, Wild Mushroom Ragu, and Veal Demi Glace
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Braised Short Rib, Corn Veloute, Red Wine and Port Stewed Cabbage, Wild Mushroom Ragu, and Veal Demi Glace
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Chef Jeramie Robison of Cinq at La Colombe d’Or Hotel – Houston, TX
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Hotelier and Restauratuer Steve Zimmerman of La Colombe d’Or Hotel – Houston, TX
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Cinq at La Colombe d’Or Hotel – Houston, TX
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Cinq at La Colombe d’Or Hotel – Houston, TX
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The bar at La Colombe d’Or Hotel – Houston, TX
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La Colombe d’Or Hotel – Houston, TX
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La Colombe d’Or Hotel – Houston, TX
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Chef Jeramie Robison of Cinq at La Colombe d’Or Hotel - Houston, TX
Photo: Will Blunt | January 2011
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