Boil for 6 hours, chill, slice thin, dry, and fry
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Sweet potato dumplings, leeks, peruvian bay scallops, crispy house made lamb bacon, truffle powder, smoked bacon dashi
A la plancha, sunchoke puree, heirloom carrots, foie gras fried farrow, black garlic, crispy ginger, fried carrot tops
Sous vide to 128 degrees. Served with Zahradka farms baby carrots, and miso-mussel vinaigrette
Rendered Breast with gooseberry and torchon. Potsticker with chive kimchee and Korean chile
Cauliflower, Rob Horner’s Bacon, Parmesan – prosciutto dashi
Soba noodle salad, chili sauce, vegetables from my garden. Chef Sunami’s dish for the evening.
House made vinegars( peach, lemon, cherry )pickles, sourdough bread starter, kimchee
Braised short rib, beef and bacon potsticker, sweet tater gnocchi, hedgehogs, shiitake, broccoli, mushroom comsomme