>miner's lettuce vs. shamrock

Seasonal and Spontaneous Tasting Menu tonight at Manresa in Los Gatos.
An impressive effort by chef David Kinch who showed us his kitchen with a warm, flushed smile. I didn't ask - they just offered to show it to me.

So many things to tell you about this exciting dinner. It's getting late, though, so I will do a quick report and go to sleep.

I will, for now, skip to the first savory course. (More over the course of the next few days, I promise.) It was mesquite wood smoked duck foie gras, with miner's lettuce, rosemary vinegar infused pear slivers. Tonka bean powder was sprinkled on the plate.

The foie gras was a firm, red, generous portion of heavenly goodness. This was easily one of the best dishes of the evening.

My job is discovering new things, yes? Among others, "miner's lettuce". I was positive I was eating shamrock - yes, the heart-shaped green I once played with (and ate). It tasted just like it, a.k.a. oxalis.