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.
Vittle Monster
Feed me!
This all sounds so delicious!
wow … now you’re talking!!! that rack of lamb is making my mouth water!!! very cool presentation on the scallop dish!