This dish paired a warm caramelized onion croquette with a puree of Spring ramp, Prime Angus tartare, sunny side-up quail egg, wild mushroom and beef consomme terrine and pea tendrils from Lucky Leaf Gardens. The croquette was prepared by making a caramelized onion risotto and then chilling it down before shaping small two ounce portions into cylinders.  The chilled risotto can be piped with a … Continue reading Caramelized Onion Croquette, Steak Tartare with Quail Egg, Wild Mushroom Terrine, Ramp Puree