S A T U R D AY, A P R I L 2 3
C h e f ’s D i n n e r C H E F N AT H A N G R E S H A M , C E C
1st CONSOMMÉ OF WHITE FISH day boat black cod, saffron, fine herbs
2nd P R AW N V O L - A U - V E N T royal reds, garlic, espelette
3rd S E A F O O D S AU S A G E scallops, beurre nantias, pickled mustard seeds
4th ALASKAN KING CRAB ALMANDINE aioli, brown butter, toasted almonds
intermezzo BEGGARS PURSE lola rosa, humboldt fog, champagne gastrique
5th A RT I C C H A R A L A M A R I N I E R E mussels, white wine, butter
6th L E M O N B L U E B E R RY M A C A R O O N blueberry compote, st germain gelee, crème fraiche sorbet