The products that I saw come and go through Chef Trotter's doors were truly incredible. I felt extreamly proud to be a part of an ever changing menu. Entire dishes were born each day depending on the freshest and exotic products available.
Some amazing grade of Kobe beef
The bottom of a tofu pan, it is then dehydrated and fried
Honey glazed whole roasted suckling pig. She was danced around the dining room and presented to our second seating as an extra course.
Flying fish
Buddhas hand
The local prison harvests and contributes gorgeous red beets to the restaurant each year
The gardens micro deck
Rock lobster
Blue foot chickens
California blue foots
Blue fin tuna
Live scallops
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