Tasting Menu
sample description-
shigoku oyster, ramp vinegar, dill
-
fish & chips, halibut, pommes soufflé
-
bacon & eggs, pork belly and caviar
-
creek raised trout (3 part sequence)
warmed in cedar, cured and smoked | skin & roe, horseradish mayonnaise | custard made with dried bones and scraped belly meat
-
lobster mushroom, stuffed with lobster, grilled head juice
parker house roll
-
giant clam, buttermilk whey, pork fat
-
squash blossom stuffed with lamb, grilled olives & pollen sauce
blue maize cornbread, grilled butter
-
duck aged over 30 days
sprouted buckwheat tartelette, the liver, ham made from the leg | grilled whole on the crown, gizzard, heart, berries from the northern coast | broth made from grilled bones
-
bbq carrot, elderberries
-
summer melons, bees wax & chamomile
-
pine needle sorbet & strawberries