Pop Up Tasting Menu
Bread Service
Sourdough, brioche, and focaccia baked by Chef Miloš, served with dry-aged beef fat and koji-cultured butter
Tuna Cooterie
Chef’s selection of cured fish, served charcuterie-style 2023 Grand BlaquiereLes Silex Fumes, Saint Guilheim Le Désert
Salmon Avocado Toast
Five-year fermented black bean–cured Ora King salmon belly, brioche, avocado mousse, compressed tomato
French Omelette
French-style omelet with 10-day dry-aged Ora King salmon confit, fines herb salad, Kaluga caviar, and crème fraîche
Fish Butchery
Dry-aged halibut chop with halibut roulade, mustard citrus sauce, and charred baby leek
Ora King Salmon Filet
Dry-aged Ora King salmon with Indian-spiced herb salad, 2023 Domaine Renaud Mâcon Villages
Duck Prosciutto and Melon Soup
Two-month duck prosciutto, compressed melon, saffron and herb oils, pickled Thai chili
Foie Gras Torchon
Dry-aged foie gras torchon with Korean pear glass, lacto-fermented kimchi jus, and sesame tuile
Duck Offal Skewer
Yakitori-style grilled duck hearts and livers, finished with fermented chili oil
Arroz con Pato
Crispy dry-aged duck breast, duck confit rice with ripe plantains, duck leg roulade, and duck jus 2023 Le Petit Pas du Mas Janeil, Cotes du Rousillon
Baked Potato Reimagined
Potato pavé, dry-aged pork belly, scallion foam, cheddar crisp, and crème fraiche
Prelude to Beef
Vietnamese-inspired cured bone-in short rib with smoked Maldon salt and warm beef dipping broth
Ribeye Tartare
70-day dry-aged Masami Ranch Ribeye Tartare, fermented mustard seed, caper, horseradish, shallot, sous-vide egg yolk, brioche
Oxtail and Short-Rib Terrine
Cold Thai-spiced terrine, warm braising jus, puffed Anson Mills rice, fried garlic and shallot crumble
Dry-Aged Ribeye
Masami Ranch 60- and 90-day dry-aged ribeye duo, chimichurri, fortified beef jus, smoked Maldon salt 2019 Le Comte de Malartic, Pessac-Léognan Rouge
Final Bite
Soy-banana vinegar drizzle, citrus zest, salted honey meringue
Fermented Banana Bread Pudding
Sourdough banana bread pudding baked in a rum-soaked banana leaf, fermented banana ice cream, miso honey caramel 2016 La Fleur d'Or, Sauternes