Friday, February 25, 2011

"Cobb Salad"

Today we served a Cobb salad that was reorganized. All your favorite components were represented in some form or fashion. The brioche toast point was smeared with bacon jam, quail eggs were soft boiled, cherry tomatoes were charred, chicken breast was smoked, and maytag bleu was crumbled on top of the greens. A lemongrass vinaigrette was drizzle on top with some creme fraiche on the plate.

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