Trout sashimi draped in trout eggs, lemon, dill and horseradish:
Amuse bouche (mozzerella with pickled rhubarb, crabmeat fritter, herb shot):
They theme their desserts at JG, and you get four choices on the spring menu: caramel, apple, CHOCOLATE and rhubarb (you can tell my preference). The pics below include some kind of root fizzy thing, pistachio-rhubarb cake, caramel-chocolate lollypop and a coffee-cardamom ice cream with caramel ribbons.
And a couple of shots of the massive (two-leveled) kitchen:
The trout does sound very good. And that goat cheese gnocci? Oh, MAN.
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