Course 2 Menu

Question 1

Hunter’s Soup

Answer 1

Ingredients

Lentil Soup
Sprouted Lentils
Venison
Red Win Air-Bread Croutons
Crispy Black Trumpet Mushrooms
Crispy Duck Confit
Crispy Black Garlic
Pickled Brussels Sprouts
Noble #5

Allergies

Dairy
Alliums
Capsaicin

Question 2

Fort Bragg Black Cod

Answer 2

Ingredients

Crispy Skin
Yuzu Matcha Salt
Marble Potatoes Confit w/ D/A Beef Fat
Citrus Elderflower Vinaigrette
Fennel Foam
Petite Licorice Salad
Toasted Coriander
Orange Segments

Allergies

Dairy
Alcohol
Citrus

Question 3

Magret of Duck

Answer 3

Ingredients

Red Wine Beef Demi Glace
Sunchoke-Chanterelle Duxelle
Honey Mustard Sauce
Honey Sunflower Tuile
Sunflower Sprouts (gel)
Duck Jus

Question 4

Grilled Scallops

Answer 4

Ingredients

Cured in Honey Miso
Kabocha Sauce
Butternut Squash Chutney w/ Shio Koji
Hoshigaki Steak Sauce
Kabocha Squash Chips w/ BBQ Spice
Red Sorrel