Left: Old Fashioned-Four Roses Single Barrel, Bitter Truth Aromatic Bitters Right: I forgot what this was.
Granola Crisp; Petit fourse "red pepper-black olive"
Steamed bun; corn and smoked egg
This was amazing. One of my favorite dishes of the evening.
Rockfish omelet (tamago) w/sturgeon caviar and crème fraîche
Brioche,sourdough, and whipped salted butter
Abalone and it's liver, sea lettuce and cucumber
into the garden, green and bitter
Courgette "stir fry" squid, basil, squid ink
Tomato and crispy rice tart, scallop "jus gras"
the jus gras, if I remember correctly was a browned butter, scallop, & vermouth reduction.
Baja California striped bass in barigouie, saffron
Santa Cruz 75
Osocalis Brandy, lemon, honey, J Lassalle Brut Champagne
Poularde, stuffed morels, anchovy
All of the lamb, nectarine, espelette
Lamb with a slice of lamb heart on top, sweetbread, & fried eggplant
Strawberry and lime pavlova
Mint chocolate mousse cake
Chocolate with summer herbs
this one came with an herb sorbet which was refreshing
Feuillete, peaches and cream, stone fruit consomme
Petit fours "strawberry-chocolate"
Mint chocolate, black sesame, & earl grey
Infused Cold Brew
forgot what this was infused with, but it had alcohol in it.
We were also able to get a quick tour of the kitchen and met Chef David Kinch. The kitchen was super clean, and packed, but it was very quite and everyone moved like gears in a clock.
The food was amazing and I was stuffed by the time dessert started. I wish I can eat like this more often.