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.
Espresso.
La Folie, San Francisco CA
Alan C.

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.