1. gas·tron·o·my [ga-stron-uh mee]
noun1.the art or science of good eating.
food and photos by: Vincent LaMonte

2. Seared Snails and Chanterelle mushrooms with roasted hearts of leek and calvados
ponzu

3. Heirloom Tomato salad with Tuscan olive oil, Roquefort water and nasturtium

4. Seared fois gras with green mango Buddha hand ravioli, Szechwan pepper lemongrass
gastrique and mustardseed mint

5. Braised Brussels sprout white balsamic glazed cipollini onions and Myer lemon foam

6. Seared sweetbread with chestnut spaetzle and cumin blackberry

7. Seared lamb sweetbreads with chipotle strawberry sazerac and matchstick celery root

8. Fresh almond butter pasta wrapped veal cheek and fig blackstrap molasses and
vermouth pickled fresh almonds

9. Open face poached lobster smoked tomato ravioli with smoked tomato, gooseberry,
scotch bonnet and English cucumber

10. Veal loin and french horn with black plum and tawny port reduction

11. Maine lobster with banana tamarind fresh shoe peg and whipped corndas

12. Snapper and pear spaetzle with huckleberry epazote

13. Pan roasted halibut with egg whites and tomato sofrito

14. Young pork belly ramp kim chee, mustard oil, miso soy and apple smoked vinegar
pickled garlic clove

15. Bone marrow chanterelle truffled bordelaise

16. Smoked acorn squash gnocchi with wood ear and artichoke in caper anchovy butter

17. Snapper with date vinegar pickled jicama and jasmine persimmon butter

18. Alaskan Halibut Fresh Corn Polenta Baby Bok Choy Chesapeake Crabmeat Sauce Vierge

19. Scallop and Bluefin Tuna with mango tea chestnut butter and Cilantro pistou

20. Scallop Baby bok choy Cumin carrot Sauce

21. bay scallop nori wrapped roe with mango rose tea chestnut banana sauce

22. Poussin shank with rosemary scallion glaze

23. Crispy bass with banana tamarind scallion ginger

24. Fluke wrapped nori with pluots jalapeno scallions salted plum pure

25. Spiny lobster bleu mignon arugula fig chi

26. Veal filet cocoa squash agnolotti epazote veal glace reduction

27. Foie gras miso noodles peach miso corn dashinas and edammame

28. Sweet breads and cashew with tomato yuzu parsnip epazote