:::::FALL SAMPLE MENU::::
Ember roasted baby rainbow carrots
Smoked Cashews, Carrot Kimchi, Dates, Chevre, Capers and Mint
sous vide deep fried duck egg yolk
Fall Mushrooms, Roasted Hazelnut Bacon Romesco, Parmesan Espuma, Pickled Shallots
Beets and Bone Marrow
Charred Beets, Marinated Beets, Grilled Bread, Edible Flowers
Sockeye Salmon and Flavors of a Rueben
Rye Risotto, Creme Fraiche Russian Dressing, Figs, Pastrami Syrup, Saurkraut Dust
Rootbeer and Sherry Braised Beef Cheeks
Popcorn Polenta, Brown Butter Chanterrels, Honey Crisp Apple, Horseradish Squid Ink Yogurt Sauce and Baby Arugula
Burnt Pumpkin Panna Cotta with Dark Chocolate
Pfeffernusse, White Chocolate, Pumpkin Spice, Bourbon, Smoked Cream
:::::WINTER SAMPLE MENU:::::
Chinese Five Spice Foie Gras Torchon
with Blood Orange and Charred Bread
Lightly Charred Scallop Crudo
Citrus, Yuzo Kosho Vinaigrette and Cilantro
Fried Pig’s Ear Salad with Olive Poached Farm Egg Yolk
Smoked Crème Friache, Pickled Habanero, Scallions and Pork Jus
Braised Octopus tossed with Charred Leek and Bacon Vinaigrette
Chorizo Jam, Smoked Leeks and Black Garlic
Lamb Porchetta Stuffed with Cured Black Olives and Caramelized Shallots
Ember Roasted Parsnips, Horseradish, Pickled Parsnip Powder, Lamb Jus
Captain Crunch Panna Cotta
Milk Jam, Captain Streusel, Blood Orange Marmalade, Burnt Orange Powder
:::::SPRING SAMPLE MENU::::::
Deep Fried Duck Egg Yolk
Pickled Ramps, Foie Gras
Hammachi Crudo with Strawberry and Rhubarb
Charred Strawberry Salsa, Fermented Rhubarb and Strawberry Jus, Cilantro
Chilled Asparagus Soup with Chevre Sorbet
Marcona Almonds, Black Sesame Seeds, Honey, Asparagus, Lemon
Morel and Porcini Mushrooms
Green Garlic Panna Cotta, Ramps, Mushroom Crumble
Braised Octopus with Smokey Ham Hock
Nettle and Dandelion Salsa Verde, Sea Beans, Garlic Jam, Lime, Chilies
Charcoal Roasted Duck with Spring Vegetables
Burnt Hay, Brown Butter, Lemon, Smoked Duck Egg Bottarga
Burnt Wood Ice Cream
Strawberries, Chocolate, Sweet Creme Fraiche, MInt
:::::SUMMER SAMPLE MENU::::::
Marinated Summer Melons
Smoked Cashews, Chipotles, Chevre, Chorizo Salsa, Chilies, Mint
Prawns with Tender Herbs and Crispy Shells
Summer Squash, Yuzu Kosho, Smoked Hamhock Dashi, Bruleed Egg
A Summer Vegetable Harvest
Charred Leeks, Honey, Pistachios, Flowers
Tails and Trotter Tots with Stone Fruit
Black Mission Figs, Mustard, Spicy Greens, Pork Sherry Jus
Garlic Panna Cotta and Smoked Tomato Water
Alvarez Peppers and Fresh Herbs
Slowly Roasted Duck Over Charcoal
Oaxacan Mole Negro, Fresh Corn, Heirloom Tomatoes, Upland Cress
Basil Sorbet and Blueberries
Almond Crumble, Dark Chocolate Ganache, Blueberry Black Pepper Meringue, Elderflower