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2007-04-12

>Hawaiian heart of peach palm

PER SE CHEF'S TASTING MENU course #2

>SALAD OF HAWAIIAN HEARTS OF PEACH PALM
Washington State Rhubarb, Candied Marcona Almonds, Garden Mache

and Black
Winter Truffle Coulis

Per Se offers you a choice here, and the salad was chosen over duck foie gras.


>TORCHON OF MOULARD DUCK FOIE GRAS
Wh
ite Peach-Licorice Gelee, Heirloom Radishes, Asian Pear, Radish Sprouts and Balsamic Reduction with Toasted Brioche (30.00 supplement).

<--I couldn't find a picture of the salad with marcona almonds and garden mache, but this one by ulterior epicure is pretty close.

Heart of palm is my favorite salad ingredient - yes, the canned ones. The Hawaiian peach palm version was phenomenal. And I was glad to see humble rhubarb sharing the pretty plate with black winter truffle sauce.


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