Every friday I compose a tasting menu of five courses for fifty-nine dollars. Cooking tasting menus gives me a true opportunity for expression. Enjoy!
Celery root custard, Lemon Curd (Thanks Aki For the link to the recipe), toast, celery, vanilla vinaigrette
Crispy chicken liver, braised bacon, frisee, potato, pickled shallot, whole grain mustard
Sweet potato, oyster mushroom, oyster root, pickled mustard seeds
Smoked pork consomme
Seared Scallop, winter truffle grits, hen o' woods mushroom, shaved asparagus, brown butter. (We add toasted milk solids to the brown butter)
Pomegranate, panna cotta, gram crumb, white chocolate
