The arrival of the whiskey barrel aged maple syrup, along with a surplus of smoked frog legs led directly to the evolution of these two dishes. The first dish features the maple syrup, with sauteed scallops, pickled mustard seeds, curry leaves and pine nut-cream cheese yuba. The heat of summer sparked the second dish, which contains our slow cooked frog legs, now pickled in cider vinegar, watermelon, shiso, mango-miso, espelette pepper chip and fortified wine syrup. Our quick tribute to a barbecue.
