Sunday, September 19, 2010


Sous-Vide Lobster, Vanilla-Infused Sea Salt, Tempura, Carrot Foam

Kasu Salt-Cured Oysters, Pickled Cherries, Sea Water Foam

Liquid Pomegranate Truffle, Fennel Pollen Rose Salt, Orange Fennel "Eau de Vie".

Foie Gras "Torchon", Native Strawberries, Salts Farm Rhubarb, Lychee, Almond Crumble, Brioche

So, there's been a lot of talk lately around my restaurant about SALTS, a Cambridge based restaurant. A co-worker of mine is moving on from our restaurant and onto to SALTS. These photos inspired me to make my birthday dinner reservation (for November). Yum.

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