Tasting Menu

Crab "Chowder"
Marinated Dungeness crab leg meat over a warm corn foam with coriander sprouts and grilled corn kernels.

Arctic Char
Lightly Smoked Artic char over sautéed Brussels sprout leaves surrounded by a pool of orange scented radish consume and parsley dumplings sprinkled with candied orange zest.

"Pizza"
Old world: Basil marinated buffalo mozzarella with oven dried Roma tomatoes and Kalamata olive slivers.

New world: Mozzarella pudding with a tomato emulsion sauce, green olive dust, basil pesto and micro basil sprouts All connected by an anchovy and garlic crisp.

Confit of Pork
Five spice scented Berkshire pork belly confit over fennel sauerkraut and crispy pork rinds topped with chervil sprouts.

Octopus Salad
Grilled and marinated octopus in a salad of mizuna, cherry tomatoes and shallot chips served with crispy soufflé potatoes over a marscapone and grainy mustard cream sauce.

Squab
Roasted squab breast over creamy rosemary scented grits surrounded by sherry gravy and topped with crispy Mitake mushrooms.

Tuna with Foie Gras
Grilled Rare Yellow Fin tuna wrapped over seared foie gras and frissé lettuce over a truffle emulsion sauce.

Cheese
Beaufort cheese served with a fresh apple and lemon balm salad over crushed candied almonds, quince jam over a sherry glaze.

Ginger cake
Warm ginger cake with white chocolate mousse and a dark chocolate dipped plantain chip over an ancho spiced chocolate sauce