WHITE ASPARAGUS CUSTARD
an amuse bouche

PAN-SEARED SCALLOPS
with fried ciabatta bread panzanella

BLUEBERRY BOMBOLINI
with white chocolate & chicory latte

From our Pastry Chef Jenna L.

BLUECORN CRUSTED KING SALMON
salsa verde - black bean puree - radish & purple chayote salad

BALSAMIC-MARINATED BERRIES
black pepper tuille - saba - balsamic fruit roll up - rosemary creme fraiche

INSTANT APPLE PIE SODA
from hungry-man entree

Felt like the short-ribs & candied yams were too rich and I wanted to make something homey, but light to wash it all down. This was made with equal parts citric acid and baking soda. The liquid is a cinnamon brown sugar infused and apple juice. When the liquid and powders mix, they create a temporarily carbonated soda.

THE HUNGRY MAN
12 hr short-ribs & mashed potatoes - crackling candied yams - instant apple pie soda

A play on TV dinners.

DRY-AGED NEW YORK STEAK
shaved black truffles - smoked salt - wild foraged mushrooms

You can quick dry your own steaks at home. Just set it on a rack in your fridge with no cover for at least 1 and up to 3 days. The meat will appear dried out, but the flavors are actually more concentrated. The dryness helps develop a nice crust when searing.

CURRY-SPICED HALIBUT
macademia brown butter - minted haricort vert

MISOYAKI BLACK COD
shiro miso beurre blanc

VIETNAMESE RICE PLATE
broken rice - grilled pork - fried egg

In favor of the photo’s aesthetics I left off all the other traditional Vietnamese accoutrements. For service, we also included pickled daikon/carrots, fish sauce, scallion oil, cucumbers, and tomatoes. I grew up on this shit, so this is comfort food for me.

LOADED BAKED POTATO SOUP
whipped yukons- straus butter - kettle cooked chips - creme fraiche

Really liked the potato chip element in this dish. Wish we’d laid the bottom with some gravy; that would’ve just set it off.

SOBA & DASHI CONSOMME
shrimp dumpling - white asparagus - shiitake mushrooms

The consomme is a fish fume of sea bass bones fortified with soy, white soy, kombu, and dashi.

GUINEA FOWL
truffled spinach & haricort vert - sweet potato puree - walnut jus

We ordered in some whole guinea fowls and meat-glued the breasts together to form an evenly round loin which was then sous-vide at 142 F. We kept the legs to confit for another dish.

AVOCADO GAZPACHO & SPICED PRAWNS
cucumbers - olive oil - chervil

BABY BEETS & CAMEMBERT CHEESE BRULEE
lemon & olive oil ‘snow’ - marcona almonds - vanilla olive oil

I find myself often drawing inspiration from nature to compile the presentations of my dishes lately. This dish represents the transition from winter to spring as the bounties of the next season emerge from the snow—I sound like a goddamn Shakespearean.

The ‘snow’ is lemon olive oil blended with maltodextrin, salt, and shaved marcona almonds. The Camembert was sliced and then torched to bring out the earthy flavors also present in the beets.

DUCK BREAST
house-made tarragon spaetzle - braised cabbage

Straight-forward. Delicious. It’s like duck-flavored steak.

CARNAROLI RISOTTO CAKES
salsify puree - fava & tomato herb salad

SPRING ROLL SALAD
poached wild shrimp - eggroll - vietnamese herbs

We had a vegetarian option of this dish that required the development of a fish sauce-less dressing. After tweaking with several ingredients, we found that a combination of soy sauce and apple juice came closest to imitating the color and taste of fish sauce. Add a little salt to make for the lack of fish sauce and you’re good to go.