chefmikerobertson blogspot.com

Chef Mike Robertson

Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH CHOWDER Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR.
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Chef Mike Robertson

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Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH CHOWDER Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR.

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This web page chefmikerobertson.blogspot.com states the following, "Friday, July 11, 2008." We saw that the webpage said " OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam." It also said " MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH CHOWDER Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam."

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