It was complimentary, something that you rarely see now a days.
Eggs Benedict Salmon Rillete, Poached Eggs, Salmon Roe, Tarragon Hollandaise
It was an interesting version of eggs benedict. The salmon was mixed with cream cheese and was spread atop English muffin.
Short Rib Hash Truffled Anson Mills Polenta, Piperade, Egg 63
I picked this restaurant because I though my hash loving husband would enjoy this dish. It was a good dish with good amount of short ribs but I have never seen polenta and potatoes in the same dish. Talk about carb overload. That did not stop us from finishing the dish though.
2 to 3 medium eggplants
1/3 cup tahini or almond butter for a milder flavor
As many roasted garlic cloves as you like
Juice of 2 lemons
Salt of your choice and freshly ground black pepper
Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
Peel and seed(if you like) the cooled eggplant, transfer it to the bowl of a food processor.
Add the tahini, garlic, lemon juice, some salt and pepper to taste.
Serve with your favorite veggies and crisp bread.
½ cup butter, softened
¼ cup monk fruit sweetener
3 tbs coconut sugar
1 tbs rose-water
1 egg + 1 egg white
2½ cups extra fine almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup shelled pistachios chopped
pinch of saffron crushed using mortar and pestle
Preheat oven to 350°F and line two baking sheets with parchment paper.
Beat together butter, sugars and rose-water in a large bowl, and then mix in eggs.
Stir in almond flour, baking soda, salt and mix well.
Stir in chopped pistachios.
Drop tablespoons of dough onto baking sheets 2 inches apart.
Bake for 12 to 15 minutes or until lightly browned on top and firm to the touch.
Claude Monet, The Cradle-Camille with the Artist’s Son Jean, 1867
Georges Seurat, The lighthouse at Honfleur, 1886
Georges Seurat, Seascape at Port-en-Bessin, Normandy, 1888
Henri Edmond Cross, Coast near Antibes, 1891-92
Camille Pissarro, Charing Cross Bridge, 1890
Camille Pissarro, Young Peasant Girls Resting, 1882
Vincent Van Gogh, Roses, 1890
Vincent Van Gogh, Farmhouse in Provence, 1888
Vincent Van Gogh, Self Portrait, 1889
Vincent Van Gogh, Green Wheat Fields, Auvers, 1890
Paul Gauguin, Self Portrait, 1889
Edvard Munch, Head by Head, 1905
Edvard Munch, Anxiety, 1896
Edvard Munch, Young Man and Woman in the Fir Forest, 1915
Edvard Munch, Madonna, 1895
Edvard Munch, The Vampire, 1895
Edvard Munch, Self Portrait, 1895
Tuna Poke With diced yamaimo, basil pesto, and rice pearl
It was a interesting poke dish. Yamaimo provided a nice textural contrast to the soft tuna. Basil pesto was the element of surprise or fusion.
Beef Tongue Jalapeno yuzu kosho
Beef tongue was chewy but flavorful.
My husband enjoyed the chicken liver.
Poached Egg And Chesapeake Korokke with warm brown butter mayo and tonkatsu sauce on an english muffin
The crab croquettes were crunchy and there was plenty of brown butter mayo.
Sisig Filipino Braised Pork Hash Skillet with onsen egg, liver mayo, kalamansi lime
After I received my main dish, my husband had to wait at least 15 minutes for this dish with no explanations as to why. We had to finally inquire about it and was told, it was coming up!! At least the long wait was worth it. The pork hash was very flavorful and for once you got enough meat.
Black Sesame Panna Cotta with honey balls and whipped cream
My husband loves panna cotta and I love black sesame seeds so we had to order this. It was a good panna cotta with plenty of whip cream and crunchy honey balls.
Vanilla Soft Serve with Avocado and Lime
The vanilla soft serve was OK but the avocado lime sauce was pretty good. The toasted coconut added crunch.
I have been wanting to try Federalist Pig for a few months now. We finally tried their BBQ and I am glad the experience did not disappoint. We got there early before their opening time. After a few minutes more and more people showed up and by the time they opened their door, there was a long line formed. It seemed like that most of their business was a take out. The space was small but they had two picnic tables outside.
Sweet corn, flavorful tomatoes and haricot vert were very flavorful and fresh.
Red Bliss Potato Salad
The red potato salad was nice and creamy and went well with the BBQ.
Pork Spare Ribs
The pork ribs were very meaty and delicious.
Pork Spare Ribs and Brisket
Brisket was juicy and smoky.
Pork Rib Tips
The rib tips were very good and smoky but too salty for me.
Very good moist pulled pork.