Razor clam

razor clam with its essence...sea urchin fish sauce

purple mountains

"purple mountains"

latte, anise seed, black sesame, yogurt

Over the past year we have received many questions about the restaurant and its food. We are going to start doing some video demonstrations but we thought it would be much more interesting doing things that you want to know about. As of today we will start fielding questions and every two weeks or so we will pick a few to demo. 

rabbit

"The forest floor"

Confit of rabbit leg and loin, fresh juniper, wood infused gel, dirt of black garlic, broken sticks of salsify, mustard oil, wild watercress and a leaf made of parsley croquant. The smoke is pine branches and needles

young lettuces from the garden

The salad is composed of a variety of kales, radish, beets, spinach, violas, basil, thyme, hazelnut "rocks," gorgonzola and hazelnut ice cream, lemon puree, and soil made of beet "compost"- beet pulp that we dry in the oven overnight then toss with hazelnut oil and salt.

tea smoked loup de mer
sweet shrimp consommé, water chestnut,

“bird’s nest,” lime

This dish is based around the flavors of China... the idea is to create a very light version of Chinese food. The fish is pickled for 10 minutes, lightly tea smoked then finished in the cvap. We really enjoy the texture of the gelatinous skin.

smoked char roe, avocado, green curry water

pineapple, bottarga