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| The Birthday Girl. |
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| Natatia is pretty excited about being at Trotter's |
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| Eric beams at his accomplishment of getting into Trotter's kitchen table. |
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| Steph prepares for the huge meal ahead of us. |
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| Watching the cooks prepare the Amuse-Bouche courses. |
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Our amuses.
Top row: Pickled Iwashi, Thai Basil Four Ways, Black Mission Fig with Dried Eggplant
Bottom row: Cuttlefish with Lime, California Stugeon Roe & Creme Fraiche, Blue Fin Tuna & Wasabi |
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| Terrine of Cipollini & Red Pearl Onions with Easter Egg Radish Gelee |
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| Sourdough Bread |
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| Kusshi Oyster Tempura with Daikon & Nori |
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| Portuguese Rouget with Braised Swiss Chard and Pomegranite |
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| Nantucket Bay Scallops with Buddha's Hand, Chrysanthemum Leaves and Roe |
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| A whole Buddha's Hand |
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| Saffron Risotto with Picholine Olives and dried orange. |
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| A fennely pumpernickel bread? |
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| Roasted Squab Breast with Lentils, Crosnes and Chesnuts |
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| A cheese bread, gruyere I think? |
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| Toasting to Caroline, who looks very evil here. |
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Braised Lamb Shank with Lamb Tongue Tortellini & Ginger.
The lamb is sous-vide for 16 hours. |
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| 52 Day Aged Angus Beef with Shallot & Porcini |
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| Riedel Sommelier Series wine glasses. |
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| Natatia with her giant glass. |
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| Comparison of a full size dinner fork with the giant glass. |
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| Triple Creme de Bourgogne (Goat Cheese) with Fennel, Frise & Fruit Nut Bread |
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| Taking a break before dessert. |
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| Frozen PawPaw with Sparkling Tapioca & Grains of Paradise |
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Our dessert spread:
Top Left: Sweet Carrot with Orange & Marsala Sabayon |
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| Organic Buttermilk with White Pepper Ice Cream |
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| Bitter Chocolate with Lemon, Olive Oil & Thyme |
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| Indonesian Choclate with Pandan Broth & Pine Nuts |
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| Orange Rose Beignet with 5 flavor Chocolate and Bergamot Meringue |
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| A quick look at the Trotter's spice rack. |
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