Flowers

Melon & Flowers
pink peony, pickled roses, artichoke juice, orange flower water meringue

Images from tonights service

Baby peas, enriched with scrambled egg mousse, vanilla, mint and wild pea flowers

Beef cheek, crispy tongue, grasses, hay, toasted elephant garlic and horseradish

Images from tonights service

Pork tail with amaranth and crispy shellfish

Quince curd, olive oil, pine ice cream, dill and lavender

Licorice ice cream, black olive, bran and stewed rhubarb

Asparagus

Mussel "ash", lovage, hazelnut butter, meyer lemon

Barbequed asparagus

smoked mussel, "ash" of frozen mussel juice, lovage, cured shad roe

Cold cream of oysters

Raw rhubarb and an infusion of angelica, fennel, sweet cicely and celery

Broken vanilla marshmallow

The green strawberries are from this past summer...they have been preserved in salt and sugar.

Liquid chocolate bar

The outside of the chocolate has a thin slightly firm exterior...easily broken producing a warm liquid center. We wanted to pair it with basic flavors...salt, sugar, sour yogurt, caramelization of muscavado, bitter notes and smoke.

Empanada

This is one of our new snacks. The "crust" is made from candy floss and lined with lardo. With a protective layer of fat we are able to fill the inside with liquid contents....crispy pork tail, pickled chile, fried corn and goat cheese cream.

razor clam ceviche

underneath is a frozen slush of clam juice flavored with sake, mint, garlic and fresh yuzu juice.

King crab

The idea for this dish was create a look of minimalism but in fact something quite complex in flavor. We've taken the crab back to its natural surroundings...sort of. The crab is dressed with meyer lemon oil and salt. The slushy ice is young coconut water cold steeped with geranium, lemon verbena, culantro, lemongrass, chile, meyer lemon juice and rose water. Frozen coconut "snow"

apple and foie gras

Varieities of grapes

Ocamare chocolate

Further experiments with pickling lime.

Cranberry beans

end of summer's herbs lettuces, flowers and vegetables

Rose

"Uni of banana"

Working on a dish for an upcoming event we need to down size an existing dish...crab with onions, uni, brown butter, chanterelle mushrooms, lime and banana. The more we play with lime pickle the more interesting results we uncover. Like Andoni's sunchoke that creates a crab like affect the banana has made its own "uni" if you will. We are then left with a skin of banana. Here we just rolled it around some crab for a platform to show off the shape. Now if only I could find orange bananas.

Chocolate

Stones

Blueberry