K R I S TA L S H R E N K I C AV I A R
hudson canyon scallop and egg yolk KUSSHI OYSTER
iberico consomme, finger lime and mint JA MON IBER ICO DE BELLOTA
black walnut, mustard and campo de montalban SANTA BARBAR A SEA URCHIN
yuzu kosho, genmai and smoked soy ALASKAN KING CRAB
cara cara, vidalia onion and herbs SOURDOUGH
cultured butter and local grain STEELHEAD TROUT
smoked roe, artichoke and marjoram SL AGEL FA R MS L A MB BELLY
coriander meringue, heirloom carrot and anise hyssop FETTUCCINE
yeast butter, black truffle and rye berry MISHIMA RIBEYE
maitake, huckleberry and beef fat hollandaise BRU N E T, M T. TA M , D OR SE T
cherry, pistachio and pretzel
PINEAPPLE SORBET
kaffir lime, coconut and marshmallow GI A N DU JA PA LE T TE
banana, lemon and goat yogurt CHICORY CUSTAR D
whiskey, cinnamon and tahitian vanilla ALMOND CROISSANT
cardamom, rose and acacia honey
MARCH 2016 CH EF S NOA H S A N D OVA L & GE N I E K WON