salsify

Spring menu planning is in full swing, but there won't be a lot of changes to the menu until then. Here is a little inside look of one of the dishes we are working on.... Being inspired by my surroundings and the naturalist movement, these salsify "sticks" will garnish the rabbit legs dish along with morels and miner's lettuce

Thank you to our dear friend Neil Wavra, Chef Tarver and the entire Goodstone team for making our weekend so special. Chef Tarver is a true talent, his passion for cooking was evident in every course. Cheers!

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"golden egg"

foie gras jam, semolina pudding, lavender iridescence

(when the "shell" breaks, it reveals a creamy golden interior)

gorgonzola & walnut

gorgonzola & walnut, cranberry, beet,

buddha’s hand, grains of paradise

osetra caviar, lobster gelée, long peppercorn,

saffron, pineapple

cotton candy

yuba, cotton candy, yuzu, shiso, togarashi, bonito, soy