Summer is officially over and the amazing produce that goes along with this season is coming to an end as well.
We’ve been extremely lucky at Lazy Bear to get some top notch produce from the farmers market this summer and I’m sad that I’ll have to wait a whole year to enjoy these ingredients again! Here was our menu from the end of summer.
Matsutake Mushroom and Chicken Broth with Juniper Oil (Not Pictured).

“Summer Minestrone” with Parmigiano Reggiano Cheese Custard, Various Summer Vegetables, and Tomato Water.

Lamb Tartare with Asian Pear, Kohlrabi, Sunchoke Chips, Egg Yolk Fudge, and Sunflower Sprouts and Petals.

Pan Seared Trout with Corn and Shishito Pepper Relish, Chanterelle Mushrooms, Baby Corn, and Corn Sauce.

Vanilla Ice Cream with Pommes Dauphine, Cashew Caramel, Cashew Milk Meringue, Potato Chips, and Potato Starch Twill.
As summer comes to an end, a new season of delicious ingredients are emerging. We just changed the menu this week to incorporate some fall ingredients such as asian pear, apples, huckleberries, pomegranate, quince, mushrooms, beets, cabbage, and pumpkin.
Matsutake Mushroom and Chicken Broth with Juniper Broth (Not Pictured).

Lamb Tartare with Asian Pear, Kohlrabi, Sunchoke Chips, Egg Yolk Fudge, and Sunflower Sprouts and Petals.

Pan Seared Foie Gras with Brown Rice and Duck Consommé, Red Cabbage, Huckleberries, Chanterelle Mushrooms, and Charred Green Cabbage.

Olive Oil Semifreddo with Avocado Cream, Pistachio Crumble, Compressed Green Apple, Green Chartreuse Jelly, and Green Apple and Matcha Meringue.

Treats: Earl Grey Tea Macaron with Scotch Pastry Cream, Pear Gel, and Ginger Pâte de Fruit. Sticky Toffee Pudding with Caramel, Fig Jam, Walnut Nougatine, and Crème Fraîche. Vietnamese Coffee Semifreddo dipped in White Chocolate.
Not only is the menu at Lazy Bear quite phenomenal, our staff meals are pretty epic as well.
I can’t believe I’ve been working here for almost 5 months already, time has flown by! I’ve definitely learned a lot from these experienced chefs and can only hope to further gain knowledge in the upcoming months.