Gallery of Gastronomy
Check out these videos of some dishes served here at your Queen Anne neighborhood restaurant!
Burrata is made from a combination of fresh mozzarella and cream. The creation of Burrata is of Italian origin, typically in the southern area of Puglia. Usually burrata is made from Italian buffalo or cow’s milk, rennet, and again, cream. The exposed part of burrata is solid mozzarella and the inside is a softer mixture of both mozzarella and cream. Burrata is Italian for “buttered.” This burrata dish is topped with avocado slivers, radish shavings, watercress, chili oil, and sprinkled with poppy seeds.
French for “fat liver” foie gras is a rich delicacy. It is made from the liver of duck or goose that has been fattened naturally. It is commonly prepared into a mousse, parfait, or commonly a pate. It can also accompany entrée dishes. In this particular dish the fois gras is in a mousse form. Followed by sprinkling orange powder, kumquat marmalade, micro greens, and sea salt.
The base of this dish is savory oatmeal served with a vegetable based broth. Topped off with a soft-boiled egg, miners lettuce, and sea salt. Pierce the egg open and the warm yolk practically melts out with a delicate viscosity.
Lamb Belly is delicate, rich and flavorsome when prepared properly. To amplify the taste of lamb it is best when herb roasted or barbecued. The Lamb Belly dish begins with a bed of cucumber paste, kalamata olive salad, black garlic yogurt, chili oil, and a light sprinkle of sea salt.