BIRD’S NEST
fried noodles - baby carrots - vegetable jus - beech mushrooms

Vegetarian option for the Vietnamese menu.

BOTTEGA’S PROSCUITTO & PROSECCO
prosecco - daikon radish - fried foccacia

Our take on Michael Chiarello’s classic dish.

PIGGY PLATTER
jamon iberico stone ground grits/fried green tomato - pulled pork/espresso bbq - chicken-fried steak/sawmill gravy - house-made chicharones

We got in a whole pig from Marin Sun Farms and our in-house butcher, Cecile, broke it down and prepared each primal a different way.

PORK BELLY CORN DOG
fried zucchini - mexican street corn succotash - strawberry ketchup/honey mustard

This was our main entree for our Carnival menu. We transformed Mexican street corn into a succotash, which just made it even more amazing. We served the ketchup and mustard in a syringe for the guests to pass around. Gimmicky, but in good fun.

PAN-SEARED SCALLOPS
with fried ciabatta bread panzanella

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.

CARNAROLI RISOTTO CAKES
salsify puree - fava & tomato herb salad

“KFC”
with kim chi fried rice

Here’s another view, this time, with kim chi fried rice. There’s a new Korean chicken joint originally from LA that just opened up here called, Bon Chon Chicken. Their batter is different, their sauce darker, and their chicken is much less dressed. I wanna try cracking that recipe someday too.

okonomiyaki corn dogs
twice-fried corn dogs, bonito shavings, okonomiyaki batter, kewpie, okonomiyaki sauce

I cooked these the same morning as the Green Eggs & Ham Takoyaki. They’re fried Costco corn dogs dipped in okonomiyaki batter, and then fried a second time.

Kind of tasted like a Japa-dog, but in corn dog form.

fried brussel sprouts
with citrus-herb aioli & pimenton dust

This is was my boss’ dish. It’s a great example of him as a seasoned cook. Every component of this dish is absolutely necessary to its success. It’s impressive in its simplicity.

We experimented with different degrees of ‘friedness’ and actually preferred the slightly burnt leaves.

(@palantir)

fried foie gras
with celery ribbon, maldon sea salt, meyer & lemon

Another view.

fried foie gras
with celery ribbon, maldon sea salt, meyer & lemon

This was an amuse bouche that was coupled with a Mango Soda Pop palate cleanser. The idea was to have the diner eat the foie in one bite and after fully consumed, wash it down with a mango/pop rock push pop.

The embarrassing reality was when we went to fry the foie it immediately fell apart so we had to go with an unfried variant. What was really upsetting was that we had fried a bunch off prior to sample and it came out fine (hence the picture). I think we overcrowded the fryer and all the bubbles agitated the breading off of the foie gras. Oh well, gotta try it again sometime, I guess.

@palantir