Imperial Wagyu Beef Brisket braised for 36 hours with palm sugar and fish sauce
Heritage Pork Belly glazed with roasted rice syrup
Six Course Menu Tasting $65 / Beverage Pairing $35
Biodynamic Leeks buried under hot coals until tender, lightly brushed with california yuzu skins, a sour dressing made from buttermilk and the burnt leek skins, seaside arrowgrass.
Japanese Scallops dressed with an infusion of botanicals, powdered yogurt and geranium, wild watercress stems, romaine lettuce root, clarified unripe melon juice, native elderflower.
Dungeness Crab From The Oregon Coast seasoned with an emulsion made from its shell and liver, wrapped in crystal lettuce and grilled over japanese charcoal, fermented garlic paste, passion fruit juice thickened with egg yolks, mushrooms, tubers, spicy leaves and herbs.
Toasted Grains And Cereals stewed in brown butter and lime juice, caramelized mushroom pudding made with black beer, roasted hazelnuts with dark english malt, kelley’s egg yolk, shaved trumpet mushrooms, a rich, aromatic duck broth infused with chinese tea leaves smoked over pine branches.