A few courses from the tasting menu at the Chef’s Counter (called Lorraine’s) 🦪🐟
1) HAY SMOKED OSSETRA CAVIAR – turnips, scallion, cauliflower-bonito espuma, duck consommé
2) OYSTER – raspberry, strawberry mignonette veil, horseradish cream
3) SCALLOP CRUDO – crispy chicken skin, buttermilk, ramp, potato
Thanks to @polreanforeals for the great company! 😃
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