Potluck: Shellfish, meat, and entremet

Shellfish, meat, and entremet
Seared day boat scallop and crispy sweetbreads, on nantais carrot puree, truffle vinaigrette.
Roasted Emigh Farms lamb rack, with summer squash, lamb tongue, eggplant puree, nicoise olive lamb jus.
Yogurt with grape and tangerine.
La Folie, San Francisco CA
Alan C.

2 thoughts on “Potluck: Shellfish, meat, and entremet

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