My first attempt at New American haute cuisine. Appetizer/Veg - TopicsExpress

My first attempt at New American haute cuisine. Appetizer/Veg - Acorn squash velouté and its toasted seeds, toasted cashew, pear, roasted butternut squash, satsuma tangerine juice, gingerbread crumb. Entree - Braised beef rib tip, rosemary-dijon gravy, pomegranate ju, shallot, carrot, arugula, radish, toasted garlic, chive, lime zest. Dessert - Honey-sage ice cream (made with almond milk), zinfandel-berry glaze, dark chocolate curls, walnut, in an edible chocolate cup.

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