this is crispy chicken skin escaveche. i m sliding this off right into my face. incredible. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there. and i look at the food critics saying this is almost like a
this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there. and i look at the food critics saying this is almost like a lack of respect.
this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. gentlemen, this is your next course. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there. and i look at the food critics saying this is almost like a lack of respect.
served with onion puree, a cream, and finished with more, lots more shaved white truffle. this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? yeah. awesome. secreto iberico de verota. the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there.
lots more shaved white truffle. this is crispy chicken skin escaveche. i m sliding this off right into my face. this is your portion of the salt roasted foie gras. and brian s going to come finish with a clementine sauce for you. light and flavorful. cocoches al piopio. this is squid ink sauce? awesome. secreto verico? the secret cut of the iberian pig. located underneath the front shoulder. this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold on. that we put the work doesn t mean it s good. when the food critics, they come and they say, the chef was not there.