photo by chuck cook
canapé service
chicharrón with togarashi
wild hog ham
duck dumpling with rhubarb marmalade
southern charcuterie service…supplement 15/person
belly of flounder
miso & nasturtium vinaigrette
gazpacho of neal’s rhubarb
st. germain, black mint & pureed cucumber skin
ballontine of rabbit & its best parts
pickled mustard seeds & candied grains
black olive fettuccini
creamed lemon, fava bean & seeding wood sorrel
striped bass
braised radish, condensed maple & garlic soup
quail from plantersville
smoked potato broth, preserved cipollini & woodear mushrooms
magret of duck & its heart
pureed sweet potato, aged sherry & petite courgettes
thyme panna cotta
warm apricots, blue cheese, cinnamon & rose
profiterole
milk chocolate & hops cream, lemon, molasses, smoked salt, malt & peanut butter
6 course…35
9 course…55
wine/beer pairing available
chef…randy rucker
chef de cuisine…mark clayton
chef de patisserie…chris leung
chef de partie…carlos herrera
