menus: dinner
3 course | chef's tasting menu | tasting of vegetables | omakase | grand | dessert
3 course
1st
heirloom beets/anjou pear/fromage blanc |
hydroponic tomato/saag/chaat masala |
black truffle/portabella/blood orange |
dijon mustard/white peach/sharp vermont cheddar/rye |
banana/pink peppercorn/white chocolate |
sashimi grade ahi tuna/colorado lamb loin/sunomono |
2nd
razor clams/kale/new potato/piri piri |
anti cucho/papa huancaina/pearl onion |
lumpfish caviar/egg yolk/morel mushroom/celery textures |
gunga pea/sorrel/yam/plantain |
spring pea/sheep’s milk yogurt/porcini |
klamath forest wild mushroom/arugula/spring garlic/humboldt fog chevre |
dessert
dark chocolate ganache/scotch bonnet/coffee/salted caramel |
jasmine/rose/hibiscus/honey |
green tea/longan/tahitian vanilla |
pineapple/young coconut/pomegranate/szechuan pepper |
mead/burnt honey |
bouquet of fruits and nuts |
65