chefmikerobertson.blogspot.com

Chef Mike Robertson

Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR...

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Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR...

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5 seconds

6 vegetables

7 seafood

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Chef Mike Robertson | chefmikerobertson.blogspot.com Reviews

https://chefmikerobertson.blogspot.com

Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR...

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chefmikerobertson.blogspot.com

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Chef Mike Robertson: Introduction of Chef Mike Robertson

http://chefmikerobertson.blogspot.com/2008/07/introduction-of-chef-mike-robertson.html

Friday, July 11, 2008. Introduction of Chef Mike Robertson. Hi I'm Chef Mike! I work at the Caprice in beautiful Tiburon located just across the bay from Angel Island and picturesque San Fransisco. The restaurant looks directly at the Golden Gate Bridge. Welcome to my blog! Lil says, "What a Hottie". Chuck says, "What a Badass Site". July 26, 2008 at 11:44 AM. Subscribe to: Post Comments (Atom). Introduction of Chef Mike Robertson. View my complete profile.

2

Chef Mike Robertson: July 2008

http://chefmikerobertson.blogspot.com/2008_07_01_archive.html

Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR...

3

Chef Mike Robertson: Photos Caprice Archive

http://chefmikerobertson.blogspot.com/2008/07/photos-caprice-archive.html

Friday, July 11, 2008. Your not only a professional,Chef, but and artist "De Cuisine". July 26, 2008 at 11:49 AM. Subscribe to: Post Comments (Atom). Introduction of Chef Mike Robertson. View my complete profile.

4

Chef Mike Robertson: Sample Caprice Menu

http://chefmikerobertson.blogspot.com/2008/07/sample-caprice-menu.html

Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR...

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chefmikerobertson.blogspot.com

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Friday, July 11, 2008. OYSTERS Yuzu pearls, Champagne citrus sorbet, mignonette foam. MÂCHE Sicilian pistachios, dark cherry balsamic, black pepper tuile, bee pollen. KAMPACHI Sashimi, avocado, Meyer lemon, chive blossom, pepper cress, fleur de sel. CRAB Apricot, pork belly, arugula, chervil ver jus, spring torpedo onion. SHELLFISH “CHOWDER” Lobster salad, consommé vello, fennel, crème fraÎche froth. ESCARGOTS Burgundy snails escabèche, La Quercia ham, green garlic risotto, toasted Serenita foam. ST ANDR...

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