Images from service

Crisp sunchoke skin, sunchoke mousse, sunflower butter and yuzu

Beef with grasses

Images from service

Preserved carrot, with a spread of muscavado sugar and tonka bean

Ricotta mousse, mandarin, bitter cocoa, malt and sugared egg yolk

Burnt embers.

Images from service

Meyer lemon "curd", caraway milk, frozen and burnt meringue, mustard greens and walnut "dacquoise"

Raw sweet maine shrimp, wild ginger oil, angelica braised in apple juice, radish and chilled matsutake "cream"

Spiced bread with lamb liver

and an englishman!!

Images from tonights service

Sunchokes, preserved goose berries, black butter emulsion, thyme and dungeness crab.

Fall peas, spinach, lemon verbena, cilantro, nasturtium, green strawberry juice and yogurt.

Frosted geranium

Frosted geranium leaves, parsnip, chamomile, preserved cucumber and lemongrass

Images from tonights service

Apple, duck liver, angelica, hazelnut

Potato, egg, sea lettuce, kohlrabi, dill, chicken stock

Images from tonights service

Buttermilk, toasted milk ice cream, yeast, bitter almond, white pepper and celery root

Black cod, smoked anchovy cream, mushroom threads and pine infusion

Desserts from last night

Broken vanilla marshmallow, frozen cucumber ice, sorrel, hibiscus, olive oil and geranium

Cantaloupe, toasted farro, tumeric root, carrot, wild sassafras & wild ginger

Images from tonights service

Sweet corn enriched with egg, chicken liver, lovage and oats

Gazpacho of zucchini and green foliage

Lamb shoulder

Glazed in it's own stock & beet juice, malt, beets smoked and dried with licorice and elderberries. Underneath are beets in the style of Bolognese...tomato, beets, fennel, onion, lamb stock....etc, etc.

Hot & Cold morels

Cold morels lightly grilled over fire, chilled and coated in reduced cream.
Hot morels glazed in their own juices.

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.