January 21, 2023 Supper
Hot Baby Rose Potato filled with Gruyere Potato Puree topped with Black Tobiko Caviar
Winter Arugula Leaves with thinly sliced Pear, shaved Cotija slices, Candied Pecan Crumble, Champagne Vinegar + Cara Cara Orange Gastrique with Basil pressed Olive Oil and Pomegranate.
Silky Japanese Sweet Potato and Okinawan Purple Potato Soup with Truffle Oil and Cream. Served with Lemon Dungeness Crab Salad and Lemon-Rosemary Cracker
Grapefruit- Rosemary Sorbet
Guinness Braised Pork over Yam Purée with Red Onion+ Dried Cherry Relish topped with Micro Greens, Endive, Lemon, and Breadcrumbs
Ruby Port Poached Pears, Almond chiffon cake, Bourbon-Cinnamon Ice Cream, Orange Tuile, Almond Twinkle, Pomegranate.
Dark Chocolate Mousse with Champagne Sabayon and Luscious Shortbread, Raspberries, Candied Lemon Peel