Passed Hors D'ouevres Party

ROOM TEMPERATURE/COOL

Lapsang Souchong Chilled Smoky Beet Soup Shot,  Savory Whipped Cream, Fennel

Market Fish Ceviche; Citrus, Red Onion and Coriander on a Plantain Chip

Easter Egg Radish; Cultured Butter with Fermented Black Bean 

WARM AND HOT

Lemongrass Black Caramel Chicken; Pickled Carrots and Vietnamese Herbs

Carnitas Taquito with Tomatillo Salsa and Pickled Red Onions

Chickpea Flatbread; Goat Ricotta, Pea Shoots

SWEET

Rosewater and Pink Peppercorn Meringue

Dulce de Leche Parfait, Caramelized Banans, Rum Whipped Cream, Shaved Chocolate

Vegan Tasting Menu

Amuse Bouche Tritan Radish w Coconut Butter, Black Salt

Starter Ginger Simmered Sweet Potato, Shoyu Daikon, Organic Tofu, Chive Buds, Yukari

Midplate Quinoa Cake; Green Lentils, Carrot, Fennel, Kohlrabi Salad, Smoky Beet Puree

Main Charred Whole Roasted Harissa Roasted Cauliflower; Carved Tableside, Ancho Pasilla Broth, Sauteed Greens, Fregola, Z’atar Bread with Black Sesame Tahini

Sweet Coconut Milk Panna Cotta, Winter Citrus Salad

 

Cozy and Classic Brunch

Cheddar and Sage Soft Scrambled Eggs

Duck Fat Braised Fingerling Potatoes with Shallots 

Raw Lacinato Kale; Parmiggiano, Lemon, Extra Special Olive Oil

Orange Blossom Flower Scented Ricotta; Local Honey, Wine Plumped Dried Plums, Toasted Fennel Raisin Semolina Bread

Candied Ginger and Orange Scones

 

Deepest Winter Tasting Menu

QUICK CURED MACKEREL 

Horseradish Leek Ash Creme Fraiche, Nasturtium

CHICORIES AND CITRUS

Radicchio, Frisee, Endive, Citrus, Preserved Lemon Vinaigrette, Toasted Almonds

MOROCCAN LAMB SHANKS

Green Olives and Preserved Lemon, Freekeh Grain, Shaved Carrot and Fennel Salad, Sumac Sheep's Yogurt, Hand-Crushed Harissa

FROZEN HONEY MOUSSE

Citrus; Orange Blossom Water Syrup; Crushed Saffron Rock Candy