Chef Richard Potts Phone 352-409-2285 [email protected]
www.chefrichardpotts.com
I like to create contemporary cuisine focusing on playful, elegant, expressive & artistic dishes.
I explore fresh interpretations of Americana & Haute Cuisine with a healthy dollop of flare.
I promote a kitchen that rewards exploration, innovation, & experimentation.
Food is fun, food is vital, food is life.
“Mise en Place”
Porc Menage et Trois Cherry wood scented lardon, grilled sweet corn, thyme ashes, coriander foam House cured pancetta, Cypress black sea salt, roasted garlic aioli Porc confit, poached purple kale, chipotle caviar
Foie Gras Pain Perdu Grand Mariner French toast Hazelnut croquant Pomegranate reduction Micro amaranth
Butter poached crab, tomato gelee, crisp basil
White truffle risotto, “Aggiano” cheese, 50 year balsamic
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Five Spice Muscovy duck Beluga black lentils Boudin noir de canard Salad rocket & wild dandelion Slideridge honey wine vinegar
Butter poached crab
Heirloom tomato gelee Crisp Thai basil Fleur de Sel
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Alba White Truffle Risotto Beehive Cheese Company “Aggiano” 50 year old Balsamico Di Modena
Ruby Red River Trout
Wilted sorrel and salt orache Caramelized shallot & ramps Foraged flowers and wild herbs
Verjuice gastrique
Wood Grilled 70/30 NY Strip Burger Cabot Clothbound cheddar P Plugra butter brioche Heirloom tomato & artisan lettuce Nueske’s bacon & sweet onion jam Rosemary aioli
Froot Loop Panna Cotta Froot dust & effervescence
Green Apple Frozen Custard Coca Cola candied bacon Vermont maple syrup crisp
