The list shaped itself up into a tasty menu. The winner of the evening was the softshell crab, the buttermilk
dish was a close second. For me, I was ecstatic about the gonzo zucchini.
Parsnip Ice Cream
sake cured steelhead roe, lilac, nigella puree
Island Creek Oyster
grapefruit-yogurt consomme, olive oil
Crispy Chicken
spring and black garlic
Onsen Egg
prima donna gouda, gonzo zucchini,
opal basil
Braised Morel Mushrooms
vadouvan broth, stinging nettles
Rainbow Trout
fava beans, Cabot cloth bound cheddar
Softshell Crab
wood sorrel, melon terrine
Duck
ramp leaves, cherry mustard, tender turnips
Pork Belly Chop
fingerling potato puree, fiddlehead ferns
Gorgonzola Cremifacto
strawberries, smoked balsamic vinegar, tarragon
Buttermilk
lovage, rhubarb
Chocolate
tangerine
