King crab with butter sphere
Melon sphere with caviar
New Zealand Oyster, passion fruit, kiwi, SPINACH
Heirloom tomato, burrata, lemon, THAI BASIL
Butter and herb butter
Squab, kaffir, green strawberry, SORREL (paired with a black olive roll-not pictured)
Artichoke, sicilian pistachio, sweet curry, DANDELION (paired with a lavash crisp-not pictured)
Australian black truffle, creme caramel, sherry, CHIVE BLOSSOM
Miyazaki beef, king trumpet, salsify, MASHUA LEAF (paired with a herbed brioche-not pictured)
Dashi paired with the beef
Black truffle risotto
Lamb, kale, parsley root, BLACK MINT (paired with a bagel twist-not pictured)
Golden raspberry, lychee, kokum, NASTURTIUM
Kalamansi, asian pear, black lime, GARDEN SORREL
Rhubarb, chartreuse, bhudda's hand, toasted brioche, LEMON BALM
Peach, black sugar, licorice, LEMON VERBENA
Young coconut, lime, huckleberry, AFRICAN BLUE BASIL
Chocolate, cherry, hazelnut, HYSSOP
Petit fours- Chocolate with sassafras and an apricot sorbet with rice pellets
The chef and I
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