Last night we served some folks who wanted to eat. These are our antics. Now, it is time to get breakfast ready for them.
Vinegar Martini
spruce, black walnut, noble sour vinegar
Grilled Potato Ice Cream
smoked wild char roe, golden purslane, chives
Tuna
comte, red ribbon sorrel, onion syrup
Madagascar Prawn
clear buttermilk, celery leaves, brittle curried cashews
Beer Battered Cuttlefish
thai basil, liquid chorizo, yuzu disk
Mozzarella Yuba
ginger-scallion, passionfruit, ground olive gomasio
Sunflower Seed Risotto
jumbo lump crabmeat, matsutake mushrooms, fiore sardo
Warmed King Salmon
pistachio cotton candy, watercress, jalapeno-apple dressing
Petrale Sole
foie gras bacon, woodear mushrooms, membrillo-tomolive
Turbot
tamarind cavatelli, olive leaf arugula, black radish
Potato Gnocchi
foie gras consomme, red mustard, argan oil
Slow Cooked Pork Tenderloin
butternut squash, marinated leeks, olive caramel
Braised Lamb Neck
whipped baked potato, young marjoram, roasting jus
Hangar Steak of Grass Fed Beef
hollandaise sheet, preserved perigord truffles, broccoli florets
Fourme d’ Ambert
smoked dr pepper, chorizo poached pear, epazote
Hot Cheesecake Ice Cream
port melon condiment, grains of paradise
Artichoke Cake
blis elixir, rose water panna cotta
Vahlrona Chocolate Brownie
parsnip ribbon and ice cream, tart cherry-kola nut
Coffee and Biscotti
as bubble tea
