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the cookbook @_tfl_
Pacific madai tartare & sesame cone & chives @_tfl_
Ritz cracker & cabbage & cheddar & caramelized onions @_tfl_
Modicum (FL labeled Schramsberg), Blanc de blancs 2014 @_tfl_
Apple gel and fennel pollen & chilled fennel soup @_tfl_
Oysters from island creek & pearls (sabayon tapioca) & caviar @_tfl_
Big eye tuna tartare & sour apple / crispy Mediterranean octopus & eggplant bechamel / sturgeon & egg mouse & cucumber salad @_tfl_
Egg custard & ragout of truffles & potato chives chip @_tfl_
Keller, Pettenthal GG, Rheinhessen 2015 @_tfl_
renovated kitchen @_tfl_
Foie torchon & Holland white asparagus & hibiscus poached rhubarb & marcona almonds & wild sorrel @_tfl_
steelhead trout terrine & braised leeks & Ruby beet puree & yellow beet salad @_tfl_
Maine lobster filled mascarpone crepe dumpling & peas & carrot ginger puree & poached lobster claw @_tfl_
Parker house roll with paprika & Diane St Clair animal farm butter @_tfl_
Squab & buttered sweet corn & spinach & sauce perigourdine @_tfl_
Chateaubriand of veal & wild morel mushrooms & green asparagus & watercress & sauce blanquette @_tfl_
Andante dairy etude & winter truffle foudue @_tfl_
Strawberry and spring blossoms jello & redistilled strawberry & olive oil @_tfl_
Short bread cookie ice cream @_tfl_
Cinnamon doughnuts & cappuccino semifredo
@_tfl_
earl grey dehydrated in house with bergamot @_tfl_
Aerated chocolate with french laundry garden honey & cannele ice cream @_tfl_
mint & peanut butter and jelly & hazelnut praline & smore & passion fruit & salted caramel & pistachio & dark chocolate (right to left) @_tfl_
dining room @_tfl_
inside @_tfl_
