Five
Vegetable Tempura
asparagus, purple potato, sweetmeat squash, golden beet, green citrus dipping sauce
Cauliflower Soup
coconut, turmeric, lime
Dinosaur Kale Bruschetta
elephant garlic, hot pepper, ricotta salata
Stir-Fry Red Mustard
spicy boiled georgia peanuts, soy
“Utica Greens”
escarole, pancetta, breadcrumb, parmesan
Eight
Spring Salad
miner’s lettuce, mâche, goat cheese, walnut vinaigrette, lavash cracker
Maitake Mushroom & Leek Custard
grilled maitake mushroom, bruschetta
Ricotta Gnocchi
basil pesto, roasted tomato, parmesan
Ten
Wild Halibut
green garlic, pea shoots, endive, asparagus, teardrop peppers, preserved lemon
Quinnault Razor Clams
panko, spicy yuzu sauce, crisp carrot-cucumber salad
Persian-style Quail
pomegranate, walnuts, sweet spices, saffron rice
Twelve
Lamb Chop
rosemary, juniper, white wine, garlic, jimmy nardello pepper flake, artichoke
Hanger Steak
sweet-savory korean bulgogi marinade, lettuce leaf, white kimchee, enoki mushroom
Sweet
Chocolate Sponge Cake
sour cherry and chocolate zabaglione mousse filling
Sweet Almond Budino
madeira-macerated dried fruits
Torta Angelica
citrus-pumpkin confiture, whipped cream
Chef’s Tasting Menu, 3 courses for $22
Chef Kathryn Yeomans