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Potluck: Shellfish, meat, and entremet

Posted on September 6, 2012 by vicentesf

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”

Marisa on September 6, 2012 at 12:21 pm said:

This all sounds so delicious!

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Stephen Kelly Creative on September 6, 2012 at 12:07 pm said:

wow … now you’re talking!!! that rack of lamb is making my mouth water!!! very cool presentation on the scallop dish!

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

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