Homewood Restaurant

Ricotta gnocchi, melted leeks, spigarello pesto, leek agrodolce, fried sunflower seeds

New dish :: grilled green beans dressed in ham xo sauce then set on strachiatella : finished with cilantro stems, lime zest, Thai basil & smoked almonds :: 😋

New dish :: roast chicken with sourdough croutons, summer vegetables & charred tomato vinaigrette ::

New cocktail from :: rich spirit : kumquat, tequila, nasturtium, pisco ::

Well we don’t have a new gnocchi today as usual but we have a new pasta!!
:: spaghetti alla chitarra, charred squash, pine nuts, herbed breadcrumbs, variegated oregano & dried goat cheese ::

New dish :: pork milanese, treviso, pickled cherries, dried cherry vinaigrette, smoked pistachios & parmesan ::

Newish dessert from :: olive oil cake, chamomile sabayon & carrots ::

New dish :: squid ink lumache, octopus ragu, spicy preserved pepper vinaigrette, bread crumbs & mints from the garden

New pasta :: tomato leaf scarpinocc filled with ricotta & sundried tomatoes, several different basils from the garden & really good balsamic ::

New dish from our sous
:: lightly cured Spanish mackerel, salted cucumber & a dashi gelee of its bones ::

New gnocchi tonight! :: ricotta gnocchi, wagyu beef cheek, fava beans, horseradish & chives

New dish :: charred beets, strawberries & walnuts ::
So there is a whole lot of flavor packed into this little dish & a lot of work I suppose but that’s with everything.
At the bottom is a strawberry condiment made from cooking dehydrated strawberries in strawberry juice made from freezing and pressing fresh strawberries. Then we take the left over pressed pulp and make a vinaigrette with strawberry top vinegar and shallots that we then toss the beets in and spoon on top of the strawberry condiment. Then candied and fried walnuts, a walnut oil/strawberry top vinegar sabayon & a little freeze dried strawberry to finish it off.. so like we said :: charred beets, strawberries & walnuts ::