Clubroom - Second Course

Question 1

Grilled Baby Octopus

Answer 1

Grilled baby octopus with squid ink, tomato paste, pimento, burnt lemon, confit cabernet tomatoes (slow roasted with sugar, thyme, garlic and oil). Finished with grilled shishito peppers.

Question 2

Fried Soft-shell Crab, Seared Avocado, Peekytoe Crab Green Goddess, Shaved Radish

Answer 2

Shellfish, Dairy, Gluten Allergy
Avocado is seared on the plancha and topped with Peekytoe crab meat that is mixed with green goddess dressing (1970’s San Fransisco dressing typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper). Topped with soft shell crab that is dusted with flour then fried.

Question 3

Green Curry, English Peas, Asparagus, Escargot

Answer 3

Seafood Allergy
Burgundy snails braised in green curry (aromatics, coconut milk, chillies, palm sugar, fish sauce and lime juice). Peas, asparagus, and Thai herbs are added to order.

Question 4

Charred Zucchini

Answer 4

Dairy Allergy
Zucchini is peeled and then dehydrated to concentrate the flavor. It is then put into an ISI canister with lemon verbena to further concentrate flavors, removed and then injected with chicken jus. It is plated with an anise hyssop, purslane sauce and topped with feta cheese, togerashi and purslane.

Question 5

Crispy Trout

Answer 5

Crispy, skin-on trout served with umeboshi (Japanese “salt plums”), fennel and brown butter.