Alinea Reservation

The countdown has begun and I'm excited as ever, we have a reservation at Alinea. I've wanted to eat at this restaurant for about 5 years now and we are going for my upcoming birthday. This is going to be an experience that has been well worth the wait and hopefully the bill, Sept 2nd at 9:15pm for 2ppl....Tasting menu, here we come!!!

Lamb and Duck Proscuitto

We have converted a refrigeration unit to hold its temp between 50 and 60 degrees for our sausages. Each day we turn on a humidifier and blast it to create a moist environment. The lamb Proscuitto will be ready after three months and the Duck Proscuitto will be ready after ten days.

Avocado Cucumber

Chilled cucumber soup with avocado sorbet, himalayan salt, "werp farms" summer micro blend, roasted garlic scape, red currant, and Spanish olive oil

Organized garden salad

First course from lunch

Melon, lamb tongue, pistachio, lavender coffee cheese, mache

Pork belly...mmmmmmmmmmmmm

Hoisin glazed pork belly, macerated stone fruits, micro basil, creme fraiche whipped sweet potatoes

Salmon nicoise

Grilled salmon, dried olives, saffron butter, farm egg, sherry poached potatoes

Rabbit agnolotti

First course from lunch:
Brown butter scallop
Rabbit agnolotti
Shaved summer truffle
Micro mustard
Watercress pesto

Summer truffles don't even compare to the winter

Duck proscuitto with watermelon and caraway almonds

First course today