Fiddlehead Ferns, Roasted Wild Mushrooms, Soft Egg, Watercress, Saba Emulsion, Fennel Pollen
Fiddlehead Ferns - cooked briefly in boiling water, then shocked in an ice bath. The ferns are finished with a quick saute in butter with fresh thyme, bay leaves and garlic.
Wild Mushrooms - Black trumpet, hedgehog and yellow foot mushrooms are tossed in a little bit of extra virgin olive oil, then dry roasted to help them release some moisture.
Soft Egg - This egg is cooked in a way so that the white and yolk have a texture similar to custard. We use eggs from Ringer Farms.
Watercress - Leaves are clipped from the head to order.
Saba Emulsion - Since we don’t have grape must in-house our saba is made with a mixture of wine, grapes and a little bit of sugar. For this dish the win-grape mixture is cooked down with dried porcini mushrooms. Once the sauce has been reduced by 3/4 it’s strained and emulsified with some dijon mustard and extra virgin olive oil.
The dish is finished with a small pinch of fennel pollen, a drizzle of saba emulsion and some flowers from the eastern redbud tree. The flowers not only compliment the presentation, but also provides a bright note that completes the dish.
